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"I made the full recipe to brine a 20 pound turkey. I cut the salt to one and a half cups, and the sugar to three quarters of a cup. I did that because I've only brined once before (chicken) and it was too salty. The turkey soaked overnight. The meat came out succulent and delicious. It is definitely worth it to use the suggested herbs and spices. ..."
"I followed the recipe exactly with great results. The dressing components are not something I am used to, but it was very tasty. A friend said it made him think of food his mother used to cook. It was a great cool touch to a mostly warm meal."