I used all 1/2 cup of kosher brining Salt for a 12 lbs bird and now reading other recipes I think I used too much. It’ll be brining for 18 hours when all is said and done. I just scraped some off after an hour brining. What size was your bird and was it too salty?
Mine was 13 lb and honestly was not overly salted at ALL! In fact, the gravy went well with it to give it even some extra salt. I think you’ll be just fine :)
Turkey came out so good! I will use this recipe again next year! I used all 1/2 cup of salt brine initially. Then got scared it was too much and scraped some off. I could have left it but it was so good. I let it sit in the fridge for 18 hours total. I also skimped a tad on the mayo but next time won’t it’s a game changer! Thanks for the recipe!
Yay!! I’m so so happy to hear it turned out well and everyone enjoyed it 🤩. The salt seems excessive, but it’s a big bird!! Most gets absorbed and the rest just really helps get that skin crispy. Also, the mayo was such a game changer for me too!! And SO EASY! No need to soften butter or spread with your hands. A brush does the trick! Thanks again for trying out my recipe and supporting my work. Wishing you a lovely rest of your weekend ❤️
Followed this recipe to a T with a 12 lb bird. I am always in charge of the Turkey for thanksgiving I have a recipe I follow that always turns out juicy but this year I wanted to try a recipe that didn’t require all the extra steps. Ran into your recipe on Facebook which looked amazing. Well as this turned out great for you I can’t say it went the same for me lol this was the driest Turkey I have ever made. I don’t know what you did differently that is probably not on the recipe itself but it did not workout for me. It was so dry. The flavor was there but it was just not tender and juicy like we are used to having it.
Thanks for writing in and letting me know. Firstly, I’d like to thank you for taking a chance on my recipe. I am so so sad to hear that the turkey recipe didn’t quite workout for you :( My best guess to what could have happened would be regarding the turkey itself (size and distribution of meat in breast to legs) and the oven (temperature and times). Turkeys can vary in sizes and also in the way they’re shaped, so this could’ve affected how it cooked and for how long to cook it. (For reference, mine was 13lbs but I also included a little guide to adjust for different turkey sizes.) Similarly, each oven has slightly different temps and therefore maybe yours runs a bit hotter and could’ve led the turkey to be done sooner.
To make sure it doesn’t happen again I strongly recommend frequently checking on the turkey and taking its temperature in the last hour of cooking to well monitor it.
If you ever have any specific questions before or during your cook time, please feel free to message me. I try my best to respond as fast as possible. Wishing you a lovely rest of your weekend!
Hello Zuzanna! You can sub the mayo with some melted butter. I definitely recommend getting some sort of fat on the skins surface before going into the oven as it'll help make sure they skin gets evenly brown. Also, it locks in extra moisture. If you choose to go without out, I would recommend basting the top of the bird with pan drippings every 20-30 minutes.
Yay!! So excited for as well! I used salted butter (just adds a bit of extra flavor) and did not find it overly seasoned as well, but either will do! Keep me posted on how it turns out!! :)
I used all 1/2 cup of kosher brining Salt for a 12 lbs bird and now reading other recipes I think I used too much. It’ll be brining for 18 hours when all is said and done. I just scraped some off after an hour brining. What size was your bird and was it too salty?
Mine was 13 lb and honestly was not overly salted at ALL! In fact, the gravy went well with it to give it even some extra salt. I think you’ll be just fine :)
Thank you! You are amazing for answering questions in real time! Bird is in the fridge! Going w the mayo too and will report back!
Absolutely!! Always happy to help. I hope it came out amazing 🤩
Turkey came out so good! I will use this recipe again next year! I used all 1/2 cup of salt brine initially. Then got scared it was too much and scraped some off. I could have left it but it was so good. I let it sit in the fridge for 18 hours total. I also skimped a tad on the mayo but next time won’t it’s a game changer! Thanks for the recipe!
Hey Amber,
Yay!! I’m so so happy to hear it turned out well and everyone enjoyed it 🤩. The salt seems excessive, but it’s a big bird!! Most gets absorbed and the rest just really helps get that skin crispy. Also, the mayo was such a game changer for me too!! And SO EASY! No need to soften butter or spread with your hands. A brush does the trick! Thanks again for trying out my recipe and supporting my work. Wishing you a lovely rest of your weekend ❤️
Sincerely,
Ale
Followed this recipe to a T with a 12 lb bird. I am always in charge of the Turkey for thanksgiving I have a recipe I follow that always turns out juicy but this year I wanted to try a recipe that didn’t require all the extra steps. Ran into your recipe on Facebook which looked amazing. Well as this turned out great for you I can’t say it went the same for me lol this was the driest Turkey I have ever made. I don’t know what you did differently that is probably not on the recipe itself but it did not workout for me. It was so dry. The flavor was there but it was just not tender and juicy like we are used to having it.
Hello Becca,
Thanks for writing in and letting me know. Firstly, I’d like to thank you for taking a chance on my recipe. I am so so sad to hear that the turkey recipe didn’t quite workout for you :( My best guess to what could have happened would be regarding the turkey itself (size and distribution of meat in breast to legs) and the oven (temperature and times). Turkeys can vary in sizes and also in the way they’re shaped, so this could’ve affected how it cooked and for how long to cook it. (For reference, mine was 13lbs but I also included a little guide to adjust for different turkey sizes.) Similarly, each oven has slightly different temps and therefore maybe yours runs a bit hotter and could’ve led the turkey to be done sooner.
To make sure it doesn’t happen again I strongly recommend frequently checking on the turkey and taking its temperature in the last hour of cooking to well monitor it.
If you ever have any specific questions before or during your cook time, please feel free to message me. I try my best to respond as fast as possible. Wishing you a lovely rest of your weekend!
Sincerely,
Ale
Looks delicious!!! Can I substitute the mayo with something else? Or skip it all together? Will that affect the crispy skin a lot? Thanks!!!
Hello Zuzanna! You can sub the mayo with some melted butter. I definitely recommend getting some sort of fat on the skins surface before going into the oven as it'll help make sure they skin gets evenly brown. Also, it locks in extra moisture. If you choose to go without out, I would recommend basting the top of the bird with pan drippings every 20-30 minutes.
Can’t wait to try! Did you use salted or unsalted butter
Yay!! So excited for as well! I used salted butter (just adds a bit of extra flavor) and did not find it overly seasoned as well, but either will do! Keep me posted on how it turns out!! :)
What will happen if I don’t let it sit in the fridge for 12 hours?
Love this! Quick question though. I don't drink. Is there a substitute I can use for wine?
Omit it altogether!! The stock alone is super flavorful 👌
Thank you 🥰