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4
out of 5
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The recipe is just missing...,
November 29, 2008
By seriouscook
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"This actually is a great recipe - over 30 people at our thanksgiving table commented on it. But here is the difference: The ingredients have to be fused together (all of them). The whole brine has to be cooked - bring it to a boil and simmer until the fruit skins are soft and the smell of the brine fills the air (and you do smell it in the air). I have also add 2 cups of brown sugar. Sugar is cook for two reasons - it deal with the saltiness that people complain about with brining and it also sweeten the meat. I made the brine the day before I added the turkey so it had time to cool and chill before adding the bird. Do not remove anything from the brine before putting the turkey in it.
It really has a wonderful result - the meat was incredibly moist and the favor was sweet with a hint of the citrus. The person who created the recipe had the right idea, but if the brine is not cooked with everything I can see why the previous comment was so negative."
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69 of 69 people found this review helpful.
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