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Maple-Brined, Wood Smoked Grilled Turkey

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Source: Fine Cooking - Issue No. 24

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Reviews: 5 Viewing: 1 - 5

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by: Greg

Reviewed: 11/16/2009

Excellent Turkey Recipe

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Used this recipe to great success for Thanksgiving 2008. Eagerly awaiting TG 2009 so I can do it again. I've never had turkey that tasted this good. No dry, bland turkey here. And the process to make it was pretty simple. I brined the turkey in the fridge for 4 days. While grilling I just kept adding charcoal and covering with olive oil every 30 minutes or so.

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by: KAREN, GA

Reviewed: 12/22/2008

Great Holiday Recipe

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I tried this recipe for the first time for our Christmas 2007 dinner and it was great! I am making it again for our 2008 Christmas dinner. Instead of cooking it on the grill, I just used the oven since this was easier for me. Roast at 400 degrees and rotate the turkey.

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by: Beatriz

Reviewed: 11/21/2007

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This is the best turkey I have ever put in my mouth. I come from a family of fabulous gourmet cooks and teachers and we all agree that this is exceptional. My husband who hates any kind of turkey, loved it. That says a lot. Every time I have fixed it I have had so many compliments. I have been fixing it in the last 5 years.

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by: jim, CA

Reviewed: 11/21/2006

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I've done this recipe 2 years in a row, my family says its the best turkey they ever had.

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by: CHERYL, AZ

Reviewed: 11/20/2006

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Awesome!!! I found this recipe six years ago. It has been a family tradition since. People can not wait to come over for our turkey...

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Reviews: 5 Viewing: 1 - 5

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