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That's the way I do it and it's perfect every time. Here's a hint though......
Ziplock Big Bags are perfect for brining. They're food safe and recommended by CI for brining.
My stockpots aren't big enough to hold turkey and water without danger of spilling. My canner would take up too much room in the fridge. A cooler would work, but it would have to be scrubbed and sanitized before and after use if I just put the bird and brine (and ice) inside.
So, put Ziplock Big Bag inside stockpot. Add brine. Add turkey upside down so the breast is submerged. Carefull squeeze all the air out of the bag and seal. The brine will surround the bird, the stockpot will make it easier to slide in and out of the fridge and you won't have to worry about spilling any water.
I always use a plastic bag too but I generally buy the brining bags that some of the stores sell, e.g. Whole Foods has one. I'll check out the big bags, though as they would definitely be cheaper. I wouldn't be able to pick up my stock pot when it's full of turkey and brine - LOL - and like you would never use a cooler for sanitary reasons. I do put my bag and turkey in a stock pot, though - just to be sure it doesn't leak. I have a second refrigerator so that helps.
Someone asked for this to be bumped up - I may be too late - forgive if so. This is the method I use every year at Thanksgiving and have also used it during the years for chicken and turkey.
Sounds great Tria, thanks....
Thank you so much, Tria, for going to the trouble of sharing this. I, too, have that magazine!! I just forgot about it!!! lol Anyway, lots of good and helpful info. here. I'm thinking I'm gonna have to find a turkey breast soon and try brining that!!!
Tria thanks for the bump up. You're not to late. I will try both methods. Thanks Tria & Kay....
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