Ellixstraz

"I wouldn't have bought the book if I knew the recipe is on this site, however I made some modifications to the way I make it. I add 1/2 cup more grated cheddar to the recipe. I take 3 to 4 large garlic cloves and blend them with the milk in the blender before adding to the recipe.

I also use two cloves of freshly grated garlic in the but..."

Sep 11, 2012 on Food.com

"Recipe has a typo on the oil amount. On the episode that featured this recipe she used a 1/2 cup of oil to fry these.

I modified the recipe slightly: I added 1/2 teaspoon of vanilla, a pinch of nutmeg, and pepper. I also substituted brown sugar for white sugar.

Recipe came out okay. Tasted good with powdered sugar and preserves. Not used to "

Jul 23, 2011 on FoodNetwork.com

"My mother-in-law started using this recipe after I showed her bringing about 3 years ago and it turns out fine.I've tried EVERYTHING to cook a tender bird: frying, slow roasting, grilling, etc. Brining is the best & most efficient method bar none.

For long time cooks inexperienced with brining, use this recipe as a springboard. If you have a standby marinade for your meat, use that.The spices can & should be altered to suit a family's preference. Vegetable broth is not absolutely necessary, a salt solution will suffice without cooking it as salt naturally dissolves in water.

For plain turkey you can still brine: use approximately 2/3 cup of salt to the gallon of water(the proportion the LA times published in 1993. Extra flavoring and spices is if you want to be adventurous--I prefer soy sauce to salt.

I would omit the sugar however, since sugar can burn depending on your oven strength--it's better to omit it than risk a black bird.

Dec 22, 2010 on FoodNetwork.com

"My mother-in-law started using this recipe after I showed her bringing about 3 years ago. I've been brining/marinading my birds for the past 15 years & this brine does the job fine. I have tried EVERYTHING to cook a tender bird: frying, slow roasting, grilling, etc. Brining is the best and most efficient method.

For long time cooks inexperienced with brining, use this recipe as a springboard. If you have a standby marinade for your meat, consider using that.The spices can & should be altered to suit a family's preference. Vegetable broth is not absolutely necessary, a salt solution will suffice without cooking it as salt naturally dissolves in water.

If you like plain turkey you can still brine: use approximately 2/3 cup of salt to the gallon of water(the proportion the LA times published in 1993). Extra flavoring and spices is if you want to be adventurous--I prefer soy sauce to salt.

Dec 22, 2010 on FoodNetwork.com

"My mother in law started using this recipe after I introduced her to brining about 3 years ago. I've been brining/marinading my birds for the past 15 years. I have tried EVERY method to cook a tender bird including turning it, frying it, slow roasting, grilling, etc. Brining is the sure way to ensure you get a tender bird and it produces the same tenderness as if you were frying it.

This recipe should be considered more of a springboard. The spices can and should be altered to suit a family's preference. Vegetable broth is not absolutely necessary, a salt solution will suffice without cooking it as salt naturally dissolves in water.

If you want just plain old turkey flavor simply brine it in salt and water: approximately 2/3 cup of salt to the gallon of water.

I prefer to use soy sauce instead of salt.

Dec 21, 2010 on FoodNetwork.com