How to Brine a Turkey???

[StantonHyde]

We are doing Turkey Day with just the four of this year. I bought a 17 pound turkey (smallest one they had). I know that the best way to get a juicy turkey is to brine it. The Joy of Cooking describes doing this in a bucket. I could go buy a bucket but are there ways to brine in a bag or something like that? Asking here because I trust all of you way more than some internet recipe. Thanks!!!!

ETA-I found a brining kit on Williams Sonoma. You get the bag, the brine, and a rub. I am not buying the kit because I don't like the flavors but they have other flavors and we have a WS here, so I will try it. Anybody else tried this?

[jgenie]

DH used to bribe in a cooler.


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[SnuggleBuggles]

We have used a bucket back before brine kits were easily accessible. Now we just use the bag and put it in a pan in case of leaks.
Bed, Bath and Beyond plus Whole Foods have the kit I like- Fire and Flavor brand.


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[MommyAllison]

We use an old Tidy Cats bucket lined with a white trash bag. It's one of those 27lb rectangular buckets and fits a turkey and brine perfectly! We haven't had a cat in over 10 years but I saved one bucket haha - I promise I wash it with soap and water before and after using it every year, it is very clean. :) We live in a cold winter area where Thanksgiving highs are usually in the 30s, so after it's in the brine and the bucket is snapped shut, we put it outside. I'm usually filling the fridge with roll dough, some made ahead sides and cinnamon roll dough, so it's nice to have the turkey out of the fridge the night before the big day.

I use this brine recipe and always get compliments on the turkey: https://www.melskitchencafe.com/roasted-brined-turkey-and-gravy-and-a-whole-slew-of-upcoming-thanksgiving-recipes/

[wencit]

Dry brine!

https://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html

I used to wet brine using a dedicated bucket, but hated the hassle. Then I tried dry brining one year and will never go back to wet brining again. The meat is thoroughly seasoned all the way down to the bone, and the baking powder makes the skin super crispy. I usually dry brine for about 2-3 days. I used to say that the star of Thanksgiving dinner was the sides, but after trying dry brining, I now look forward to the turkey just as much as the sides.

[mmsmom]

Brining bag is the easiest. But definitely put in a pan/pot something to hold it in case of leaks. I use a roasting pan. Then you can put whole thing in fridge. A lot of people like the fire and flavor brining mix but I have never used it. I have used the Alton Brown recipe on food network and also the Pioneer Woman one. Both were good. You can also get a pre-brined turkey. I know Whole Foods and Trader Joe’s have them.

[hellokitty]

Dry brine!

https://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html

I used to wet brine using a dedicated bucket, but hated the hassle. Then I tried dry brining one year and will never go back to wet brining again. The meat is thoroughly seasoned all the way down to the bone, and the baking powder makes the skin super crispy. I usually dry brine for about 2-3 days. I used to say that the star of Thanksgiving dinner was the sides, but after trying dry brining, I now look forward to the turkey just as much as the sides.

Ooooh, brining is so good, but a wet brine is such a PITA. I am going to see if DH will try this dry brine method instead! Thanks for sharing!

[SnuggleBuggles]

They just did a dry brined turkey on Food Network’s The Kitchen yesterday. https://www.google.com/amp/s/www.foodnetwork.com/recipes/geoffrey-zakarian/sumac-dry-brined-roast-turkey-9539638.amp I was surprised (though I shouldn’t be) that it was a multi day thing. I was intrigued but I’ll let dh decide.


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[lizzywednesday]

We're going with the Good Eats brine from "Romancing the Bird" (https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271) (first Thanksgiving special) because I have most of the ingredients already on hand and grocery stores are weird.

In the deep-fried turkey episode, Alton Brown recommends using one of those large drinks coolers with the spigot as your brining vessel (https://www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe-1952235). (We're not going to buy a drinks cooler for this purpose, but the idea is intriguing.)

We'll be buying a Home Depot bucket (which we will clean thoroughly, label for future use, and figure out storage for) and will line it with a turkey roasting bag rather than a trash bag.

I'm going to bookmark that Serious Eats dry-brine, though - we're kind of pressed for time bc we don't have the turkey yet (DH is still hopeful we will score a "free" one at the grocery store, but as it's frozen, we have to also take thawing into account) - because I may use that for future turkeys. Kenji's recipes are always well-written, easy to follow, and consistently tasty.

[SnuggleBuggles]

[emoji107] to our dry brine. Could be the recipe we used but going back to liquid next time. The pro was ease. Con was dried out with not much flavor. We even did an herbed butter rubbed all over (over and under the skin). Ah well. Live and learn!


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[wencit]

[emoji107] to our dry brine. Could be the recipe we used but going back to liquid next time. The pro was ease. Con was dried out with not much flavor. We even did an herbed butter rubbed all over (over and under the skin). Ah well. Live and learn! Sorry to hear it didn't go well for you. I just finished my lunch of turkey leftovers and was thinking to myself how deeply seasoned the meat was all the way down to the bone. I didn't even need gravy, it was that flavorful and moist. I hate bland meat. I'm very, very liberal when I apply the salt, and I dry brine for at least 48 hours.

I wish you could come to my house so I could show you how I do it! Sorry about your ruined turkey.

ETA: I took a look at the recipe you linked to, and noticed that it only calls for 3T of kosher salt. The recipe I follow calls for at least double that amount. So maybe your recipe doesn't use enough salt for it to really work its way into the fibers?

[SnuggleBuggles]

Sorry to hear it didn't go well for you. I just finished my lunch of turkey leftovers and was thinking to myself how deeply seasoned the meat was all the way down to the bone. I didn't even need gravy, it was that flavorful and moist. I hate bland meat. I'm very, very liberal when I apply the salt, and I dry brine for at least 48 hours.

I wish you could come to my house so I could show you how I do it! Sorry about your ruined turkey.

ETA: I took a look at the recipe you linked to, and noticed that it only calls for 3T of kosher salt. The recipe I follow calls for at least double that amount. So maybe your recipe doesn't use enough salt for it to really work its way into the fibers?

One of the other recipes about dry brine cautioned about too much salt so it freaked me out. I used 1/3c of kosher salt.
I noticed in your link that if said to cover it. Other cooking shows and recipes said not to. Do you cover yours? We didn’t. 🤷*♀️


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[wencit]

One of the other recipes about dry brine cautioned about too much salt so it freaked me out. I used 1/3c of kosher salt.
I noticed in your link that if said to cover it. Other cooking shows and recipes said not to. Do you cover yours? We didn’t. 路*♀️ My turkey is well coated with salt. If it bothers you, you can brush off any excess salt before roasting. I err on the side of too much salt than not enough. Like I said, I hate bland meat.

Yes, I do cover it with plastic wrap because otherwise too much moisture can be lost through evaporation. Maybe that also contributed to your dry bird?

[SnuggleBuggles]

My turkey is well coated with salt. If it bothers you, you can brush off any excess salt before roasting. I err on the side of too much salt than not enough. Like I said, I hate bland meat.

Yes, I do cover it with plastic wrap because otherwise too much moisture can be lost through evaporation. Maybe that also contributed to your dry bird?

The anti-covering people were so persuasive! I should have followed my gut on that one. [emoji20]


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[StantonHyde]

Back here to say my turkey was a success!!!! yes, the frozen pre-basted turkey was great. I used Joy of cooking recipe-but carrot, celery, onion,herbs in the cavity. Roasted it upside down for 2 hours and then right side up for 1.5 hours. Basted with lots of butter. It was reallly good!!! Very proud of myself!!!!!

[lizzywednesday]

Back here to say my turkey was a success!!!! yes, the frozen pre-basted turkey was great. I used Joy of cooking recipe-but carrot, celery, onion,herbs in the cavity. Roasted it upside down for 2 hours and then right side up for 1.5 hours. Basted with lots of butter. It was reallly good!!! Very proud of myself!!!!!

I was going to post and ask - great news!