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Old 11-21-2012, 06:52 AM   #31
shinysparklybubbles
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What do you all have that's large enough to soak a turkey in to brine it?!?
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Old 11-21-2012, 06:56 AM   #32
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What do you all have that's large enough to soak a turkey in to brine it?!?
We use a 5 gallon bucket.
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Old 11-21-2012, 07:23 AM   #33
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What do you all have that's large enough to soak a turkey in to brine it?!?
You can buy brine bags that are large enough for a whole turkey.
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Old 11-21-2012, 08:35 AM   #34
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What do you all have that's large enough to soak a turkey in to brine it?!?
We use a 5 gallon food grade plastic bucket we got at the local brew store.

I think Alton uses a plastic bag inside of a big cooler.
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Old 11-21-2012, 09:49 AM   #35
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The kit came with an extremly large ziptop bag. I put the turkey (in bag) in a cooler and threw some ice on top of it and it's sitting in the garage.

I put the brine together last night. It smells like really powerful poultry seasoning. This morn I added a litttle vinager and equal measures of plain cold water. I"m interested to see how it all turns out in the end. Hopefully I don't have a really icky bird. (I probably should have tried this out a couple of weeks ago) DOH! Oh well if the turkey sucks we also have a ham. (well and actually we also have another turkey as of noon today)
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Old 11-21-2012, 09:53 AM   #36
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bright orange 5 gallon bucket at Home depot, they are a few bucks
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Old 11-21-2012, 10:31 AM   #37
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I can not imagine soaking a turkey in that much salt-heck I don't even add salt to the water I boil pasta in because I can taste the salt (yes even that small amount) in my pasta if its boiled in salted water. I sure wouldn't want to eat salty turkey.
It just doesn't work that way. It doesn't make the bird any more salty than normal, as long as you rinse off the skin afterwards. It's just infinitely more juicy and flavorful. Here's a video explaining why.

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What do you all have that's large enough to soak a turkey in to brine it?!?
We use the big aluminum kettle that came with our turkey fryer kit.
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Old 11-21-2012, 10:35 AM   #38
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It just doesn't work that way. It doesn't make the bird any more salty than normal, as long as you rinse off the skin afterwards. It's just infinitely more juicy and flavorful. Here's a video explaining why.



We use the big aluminum kettle that came with our turkey fryer kit.
I thought aluminum would react with the salt? Have you done it that way before? No metallic taste?
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Old 11-21-2012, 10:39 AM   #39
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I thought aluminum would react with the salt? Have you done it that way before? No metallic taste?
I dunno maybe it isn't actually aluminum? Its just a big metal (but lightweight) pot. We've used it every year with no ill effects and no odd flavors at all.

ETA: Looking at others sold online, I am going to guess it is stainless steel, not aluminum.
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Old 11-21-2012, 10:44 AM   #40
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Some say you cannot brine a turkey if it is a frozen turkey and that you should always use a FRESH turkey. Do all of you just use a fresh, not frozen, bird?
I always use a frozen turkey and have never had a problem with saltiness. I have read (can't remember where) that the key with frozen turkeys is to only brine overnight. Fresh turkeys can be brined longer.

I have a huge stock pot that I use to brine my turkeys. It's heavy and I have to get my dh to help me lift it into our spare refrigerator.
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Old 11-21-2012, 10:53 AM   #41
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I always use a frozen turkey and have never had a problem with saltiness.
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Old 11-21-2012, 02:24 PM   #42
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bright orange 5 gallon bucket at Home depot, they are a few bucks
That is what we are using. Git 'er done!
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