I go back to this recipe every year because it's classic and juicy and easy!
This turkey was a big hit with my family... so tender and juicy. And the flavor is amazing! I will be making this for Thanksgiving this year. I let it sit in the brine over night and it turned out so yummy.
This was a huge hit tonight! It was moist, succulent, and flavorful. Everyone raved about it. I'm grateful there was a little left over for tomorrow!!
I loved this recipe and am passing this on to my parents. I would cut the amount of butter in the gravy in half. I also accidentally purchased a bone in turkey breast - not a problem, I brined it for a couple of extra hours. It turned out fabulous and absolutely juicy. I would make this again for sure.
Excellent result! Tasty, juicy turkey and a great sauce. Started with making the Mushroom Stock (same issue of Cooking Light). Used 2C Mushroom Stock + 2C less-sodium chix stock. Needed to add salt after the butter since the Mushroom stock is salt-free. Used Smart Balance to finish sauce and cut that down to about 2TBL. This dish has already been added to my favorites!
I made the brine for Thanksgiving (I don't do mushrooms, so no gravy) and even though it doesn't really have the typical sage-y/Thanksgiving-y flavour it was really tasty and the turkey came out super moist and tender. When you first make the brine, it seems like it will have a lot more flavour from the soy sauce than the maple syrup, but the maple really comes out in the end. I will probably leave out the salt and cut the soy sauce a bit next time just because I am sensitive to salt and *I* found it a little too salty though no one else did :)