1. Reba

    Love the recipes! I made a turkey last year and it was, hands down, one of the juiciest, most savory turkeys that I can recall ever making. Thanks so much! ~R~

  2. Came across your receipe while searching for a good way to cook a turkey. For the past 3 yrs I’ve been the one to cook the turkey but everytime the meat is too dry. I think it is because of the time left in the oven. In your video you suggest a 500 degree oven for the first 1/2 hour and then at 350 for the rest, I am going to try that.
    Question for you, the brine reciepe is for I am assuming for a 8-12lb turkey, is that correct? Would this reciepe double if I am cooking two turkeys? Like I said its been about 3yrs since I’ve been cooking a turkey for Thanksgiving and am hopeful I do not over cook the turkey so that it comes out juicey.
    Thanks for the great cooking tips. I am hopeful I this time around my Thanksgiving turkey is nice and juicy, well that will depend on me.. LOL!

    • JanCharles

      I sure hope the brining solves your dry turkey trouble – that’s no fun! And yes, absolutely you can double it. And the 500 degrees, then 350 really works well. Here’s to a juicy turkey for you this year!

  3. Just want to express my gratitude for an awesome brine reciepe you have.. The only draw back is not knowing the weight of the bird so that at least you have an idea of how long to leave it in the oven.. lol!
    That was my experience last night although you state in your video to leave the bird cooking for at least 2 1/2 hours after the initial 500 degree 1/2 cooking time.. it took mine more than that.. it was more like about 5hrs, everyone was waiting and I was kind of getting a bit frustrated.. awkward moments… lol
    but when it was finally done.. the turkey was a hit.. everyone enjoyed and liked the taste and the great thing about all of this.. is that the meat was so tender and get this.. it was juicy!! I have a brand new receipe which I will be using for Thanksgiving and for any other bird or things like that.. 🙂
    Thank you for this amazing receipe!

    • JanCharles

      Oooo – yes. Ok – so IN GENERAL it will be right about 12-13 minutes per pound. Don’t use that – use the thermometer. But next time you can use that to roughly plan out how long it will take. Sorry about that – I should have put that in the video!

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