87 Reviews of Mean Chef's Apple Brine

From: Tracy K

On Mar 29, 2002

I've used this same recipe for the past two Thanksgiving dinners... it is easily the BEST turkey I have ever made. The flavor combination is incredible, not too strong, just a hint of sweetness and a lovely aroma from the citrus and ginger. I have skipped the drying-out-overnight process with no discernable difference in skin crispness... just make sure to dry the bird well. One note: The skin gets very brown because of the sugar in the brine... looks like a magazine cover! Just don't let that fool you into thinking the bird is done too early.

From: Kiss*My*Tiara

On Dec 27, 2002

This was outstanding! I followed the directions exactly, and this turkey was the best I ever had or anybody else at the party ever had. I served this on Chrismas. I made the turkey the night before, because I need my oven on Christmas day for the ham and all the other stuff. I will never eat turkey without brining it ever again. It did not need salt or gravy. I made a 14 pound turkey and every bit of it was GONE...no leftovers! Usually I have a ton of leftover turkey. I regret every other turkey I have ever made. It was very easy to do, and not too expensive. This recipe was probably the best thing I've ever found on this site. If you are thinking about brining a turkey, stop thinking and just do it. You'll never go back to dry, bland turkey ever again.

From: MsKittyKat

On Oct 13, 2002

This was fabulous!!! I brined a bone in pork loin roast this weekend and roasted it to 160 degrees (internal temperature). It was the best - no question. Moist and flavorful - no sauce or gravy required. Thanks so much for a terrific recipe.

From: P4

On Dec 9, 2002

There's not much to say. This is my favorite brine, I use it on chicken and turkey and I believe it produces the best turkey you've ever had the pleasure of tasting. Try it. If you are using it for a chicken, just cut the recipe in half. It should be noted that I believe I gave this recipe to Mean, and that it came out of Weber's Art of the Grill cookbook, one of my favorite grilling books.

From: Mille® ™

On Dec 2, 2002

On November 28, 2002, I celebrated Thanksgiving for the 29th time. I have eaten 28 drier turkeys than this one. Need I say more? Mean Chef, your recipes are just about fail-safe - thank you so much for taking the time to share.

From: justcallmejulie

On Mar 28, 2005

I used this for a 15 pound turkey. I followed this recipe for the ingredients and I referred to a couple of other brine/turkey recipes for tips on preparation, such as using 2 turkey roasting bags to hold the turken and brine solution. It was delicious.

From: mikeyp

On Dec 16, 2002

I brined a 7 lb. pork loin roast for approx. 36 hours and cooked to an internal temp of 170 (Julia Child suggests 180-185). It was perfect with juice literally gushing from the roast. Taste and appearance were also superior.

From: Akikobay

On Nov 28, 2002

Finally, I know that I will never have to suffer through another dry turkey. We followed the recipe exactly, allowing our 19 pound turkey to sit in the brine for about 24 hours. We washed and dried the turkey and allowed it to sit for another 3 hours. We then cooked it in a clay pot following the cooking directions that came with the clay pot. The turkey was moist, the skin was a beautiful bronze color, and the ginger flavor was really prominent. The most astounding thing was the drippings that were in the bottom of the pot. Almost like a turkey demi-glace, it was thick and rich. We just skimmed off the fat, added a beurre manie and a bit of milk to tone down the salt. It made a terrific gravy. We'll be using this method, perhaps this recipe for years! Thank you for sharing.

From: *Kathy*

On Nov 28, 2002

WOW!! This iwas my first time using a brine for our Thanksgiving turkey. The white meat was so moist and tender and everything had a wonderful flavor. I'm now a believer!! Yippee. Thanks!

From: Paja

On May 6, 2003

This was FABULOUS! I had been wanting to try brining meat, but wasn't quite confident enough to try it on the last turkey I cooked. Following Mean Chef's advice, I brined 2 small chickens for about 9 hours. (I made the brine the night before and put the chickens in first thing in the morning.) Everything everyone has said here is absolutely true! I don't normally like the breast meat, but this was SO moist and delicious. The brine added a delicate, but noticeable flavour which was terrific! Thank you for the recipe, Mean Chef, and thank you for your reply to my question. I will certainly make my next turkey this way! Sue