I doubled the salt because I used a cooler in the garage to hold the turkey/brine over night. I added enough water to cover, likely another gallon and half. It was excellent. Moist, flavorful. I will make this recipe again.
Maple-Cider Brined Turkey with Bourbon-Cider Gravy
BRee69ZY Posted: 11/16/11
tleningt Posted: 11/25/11
I bought a 5.5 lb bone-in turkey breast since there are only 2 of us. I halved the brine recipe and pretty much made everything else as called for in the recipe. This was DELICIOUS. Very moist and flavorful. My one complaint is that the recipe does not tell you to dry the turkey out before you prep it for roasting (after you brine it). I took the turkey out of the brine and put it in the fridge for a couple of hours. Also, make sure the butter for the rub is very soft--I had trouble getting it to stick to the skin (I think it was a combination of moisture in the skin and too cold butter). Overall a great recipe and I will make again.
chrismann Posted: 11/25/11
The gravy was outstanding. I only wish we had some more for the leftover turkey.
turner1501 Posted: 11/18/12
This recipe is very good - got rave reviews last year. Making the turkey this way again this year due to multiple requests from everyone!
RakelEF Posted: 09/04/13
I followed the brine recipe to the letter and used all of the same aromatics but that is where I stopped. I made this for a dinner with friends and no one really wanted gravy and I had totally forgotten about the butter and didn't have any on hand. I did mix a little cider and bourbon together and basted the turkey with it right and the end and then "glazed" it with some maple syrup for the last 5 to 7 minutes of cooking. This was by far the best turkey I have ever made or eaten. Followed the cooking time plus about 15 to 20 minutes to brown the skin and it was so moist and the flavor was incredible. It had a sweetness that wasn't obtrusive but reminded you what had been in the brine and makes for fantastic sandwiches. I will make this again and again!!