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Reviewed Brined Herb-Crusted Turkey with Apple Cider Gravy

Nov 19, 2012 in Food Network Community Toolbox on

I have tried this recipe two years in a row and I love it! The brining makes all the difference. The turkey comes out incredibly moist and it is totally worth having the raw bird inside a plastic bag inside a crate in my fridge for two days. My only complaint is that, with all the apples and apple cider, the turkey and the gravy have a VERY strong"

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