49 Reviews of Mean Chef's Maple Brine

From: luvmybge

On Nov 17, 2002

Wow.. Mean Chef.. This was awesome! I used an oven stuffer roaster chicken. I put the brine and the chicken in a 2-gallon Zip Lock bag and then set it all in a soup pot to hold it in the refrigerator. I halved the recipe for the brine since I used a chicken instead of a turkey. This was the most moist chicken I've ever had. It didn't taste like I thought it would. I expected it to taste like teriyaki because of the ingredients in the marinade.. but IT DIDN'T! It was just so beautifully browned and delicious. I left it in the brine for 2 1/2 days and then let it sit in the refrigerator to dry for 1/2 day. I am certainly going to do this again. I think I'll even do my chicken pieces this way too. Thanks Mean Chef.

From: *Shelly*

On Nov 26, 2004

Makes for an excellent Thanksgiving turkey. It was moist and flavorful though didn't have a sweet flavor to it as some may fear due to the brown sugar and maple syrup (I for one don't want my turkey sweet). Also browns to a gorgeous mahogany color that belongs in a magazine.

From: Crystal L

On Nov 23, 2006

Thank you for making me a star for my first Thanksgiing as hostess. Never will I make a turkey without brining it first. Wow. I am converted big time. I have always been the kind to grab a big piece of ham and a few slivers of turkey just to say I had some. Not anymore. I don't care how moist people say a turkey may get with various other methods, this one takes the cake. Every last piece was full of flavor and every bite moist. Leftovers are going to be awesome. Even the kids were picking at it before it left the roasting pan. I stuffed the cavity with carrots, onion, bay leaves, and garlic for added flavor and infused with butter. Definately the best turkey I have ever had and I am impressed with myself. Thank you so much for introducing me to brine and I am so glad I came across this recipe!

From: KeyWee

On Apr 23, 2003

This made a fabulous turkey. I had a 15-pounder in the freezer so I thawed it in the fridge for a couple days first. Then I made the brine exactly as posted and dropped the turkey in, brined for 3 days, turning as instructed. I roasted the brined bird in my large Nesco (with an onion, carrot, celery stalk inside - ala Joy of Cooking). It was falling-apart moist and tender and the flavor imparted by the brine makes a plain ol' turkey something very special. Oh, btw, MC - I did end up making soup with the remains - thumbs up!! Probably will never prepare a turkey any other way again! Thanks, Meanie!

From: Chef #253935

On Nov 13, 2005

I loved this! I tried it with chicken--wanted to try it out first before using it for the big bird on Thanksgiving. WOW! It was so flavorful and moist. Thank you for the recipe.

From: Karen From Colorado

On Feb 9, 2004

Alicia and I just finished a VERY delicious meal of cornish game hens using this brine. I halved the recipe for 2 hens and placed them into the brine for about 6 hours. They were excellent! I am not a fan of dark poultry meat but this brine even made that less then desirable (for me anyway) meat so good that I ate every bite of my hen. It was easy to prepare and the skin was a wonderful crispy brown which was the tastiest part of the bird. I only wish I could freeze the stuff for another use. I hate tossing it out. I have to admit that I was not really looking forward to a meal of cornish game hens but it was an Alicia request. I am so happy that we did now. She told me that she thinks your recipes are so good that you should make a living at it. I told her that you already do. Thanks again for a great meal.

From: Bogey'sMom

On Oct 29, 2002

There just isn't a better way to prepare a turkey than to "brine it" prior to cooking. This is an excellent brine - one I'll likely use for my Thanksgiving turkey this year. I tried it on a turkey breast and the results were terrific.

From: Morti

On Dec 30, 2004

This was one of the best brines we've had! The turkey was so moist and flavorful but not at all sweet.

From: It's all good

On Sep 6, 2005

Perfect brine...soaked chicken in it over night and placed it in my smoker for 4 1/2 hours. Turned out excellent.

From: Mrs.R

On Dec 5, 2006

Absolutely wonderful! I used this brine for my first-ever turkey this Thanksgiving. I normally don't eat turkey because I don't like the taste, find it too dry, etc, but this TURKEY was incredible, thanks to the Maple Brine! I made myself shrimp, since I don't normally eat turkey, but I ended up eating the turkey and NOT the shrimp! A+++