94 Reviews of Master Brine Recipe for Meats

From: Just Cher

On Dec 10, 2002

I used this recipe to brine my Thanksgiving Turkey and I just wanted to say that it is the only way that I will be roasting my birds from now on. I followed your instructions to the letter only I had a 20lb bird so I did double the brine. This was absolutely the most flavorful, juiciest bird that ever graced my kitchen. I let it rest 30 minutes before carving and it sliced like a dream. Thank you Di! And I apoligize as I thought I had already reviewed!

From: Bergy

On Jul 14, 2003

Shortly after Di posted this Brine recipe I used it on a buffalo roast and it did wonders in making it juicy and tender. Last night I bbq'd a half turkey that had been in my freezer since Christmas. I used this brine and marinated the bird for 28 hours - everyone agreed that they had never tasted a moister, better bird. Thank-you again Di you have made a believer out of me!

From: Tara

On Mar 12, 2002

Kept forgetting to rate this, Excellent! I couldnt make a roast unless it was a pot roast to have it turn out tender. This recipe made the perfect beef roast, I plan on trying it with lots of other meats.

From: BothFex

On Feb 24, 2003

Thanks for coming to my aid the other night and suggesting I prepare my roast chicken this way rather then my boring usual. Pulled it out of the brine, patted her dry, rub her down with some olive oil, salt and pepper, and various dried herbs, filled the cavity with a lemon then trussed her up. Roasted on a bed of thick onion slices, the last 30 minutes of baking I threw in some potatoes (regular and sweet). AWESOME!!! My guests raved. White meat has never been so moist or tender. YOU ROCK! Thanks again.

From: Jul E

On Dec 27, 2003

BEST TASTING Turkey I've ever made. This brine makes even the cheapest unknown named brand turkey very MOIST, I tested it when I had read it in a review and it's true. I brined it closer to 60 hrs, but have done it before @ 48hr. I put a turkey roasting bag in a 7.8 L huge tupperware bowl(the bowl is just to support the bag w/liquid). For the turkey I removed the cavity goodies, rinsed off the turkey and added it to the bag; then added the cooled brine to the bag, squeezed all the air out, tied the bag up and transferred the bowl & all to frig. After alloted hrs, take the turkey out of brine, rinsed it off, patted dry, separate the skin from the meat around the breasts. Cut up 1 stick of margarine into fingertip size squares & lightly dust squares w/Sage. Push your finger about an inch or further into the meat, then add one square of the margarine into the hole as far as you can push it. Make butter filled holes all over the top, sides and underside (up through the cavity) of the breasts about 1 inch apart, the more holes the better. Then I mixed sage, a little crushed rosemary, salt & pepper into the cavities, rubbed oil over all and roasted 1 hr at 400º (to brown beautifully) and then down to 350º for the remaining period until internal temp on breast read 170º. Let rest on counter 30 min or so before cutting. Before cutting I usually scrape and cut off the underside skin and fattyness (makes for less fatty/greasy mess and a beautiful presentation). This is a OUTSTANDING recipe - I will always brine my turkey and can't wait to try this on a brisket. Thanks you so much Di Neal.

From: Evie*

On Dec 25, 2001

Found this a little late to marinate the full 48 hours, it would have been more like 26. I used it for a 4kg turkey and I'm telling you, it was the most tender turkey I've ever made, sure glad I found it. Thanks Di. =)

From: Gingerbear

On Dec 1, 2002

Well, Everyone is right. This was so delicious. Our turkey came out the most juicy that I have ever seen before. This is a keeper and I am going to use it all of the time. Thank you so much for this great recipe.

From: Mishkapett

On Feb 2, 2003

FABULOUS!!!!! This recipe is incredible!! I've used it twice now, once for a pork roast, and again for a turkey!! The meats were VERY moist and tender and oh, the flavor it imparts!! You HAVE to try this one...you'll be hooked!!

From: Kate in Ontario

On Apr 21, 2003

Excellent recipe. I soaked a turkey in it for 40 hours and it was extremely moist. I used a large kitchen garbage bag and put it in my vegetable crisper which I took off it's track and turned it every 12 hours. Brining rocks! I am a true brine convert. Thanks Di for another great recipe.

From: Divinemom5

On Feb 11, 2002

I also did a turkey,and also only marinated for about 27 or 28 hours and let me just say 'Wow.'It was very juicy and mooist.I can't wait to try this on other cuts of meat.It was wonderful.