How you eat is how you live.
Let's eat well together.
Sign up for our useful and inspiring emails.
Get a $10 credit at Provisions,
our new kitchen and home shop, launching soon!
Well played.
You deserve a cookie.
We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now
Kenzi is an Assistant Editor of Food52.
added 6 months agoWe have a lot of diehard dry-brining fans around here, and you can read why here:
http://www.food52.com/blog...
Monita is a recipe tester for Food52.
added 6 months agoIf you want to do a liquid brine, here's a good "how to"
http://www.marthastewart...
Lindsay-Jean is a Contributing Editor of Food52.
added 6 months agoMy family's had success with the Pioneer Woman's Turkey Brine: http://thepioneerwoman...
Other than the recipes above, I suggest using a Coleman cooler. It is the right size, keeps the brine and bird at the right temperature.
I agree with bigpan. If your going to brine the bird, (technique wise) doing it in the coleman's cooler is the way to go.
pierino is a trusted source on General Cooking and Tough Love.
added 6 months agoI've come to take a contrarian view on brining. I use a wet brine but I inject it directly into the breast meat. An injector will cost you about $20. I started doing this with prime rib and moved onto large birds. You can get a nice crisp skin on the outside and tender flesh on the outside.
hardlikearmour is a trusted home cook.
added 6 months agoWhat is the injector composed of? If it's like a giant syringe with a big needle you could almost certainly find one at a feed store for far less.
pierino is a trusted source on General Cooking and Tough Love.
added 6 months agoIt hadn't occurred to me to check a feed store, although there are certainly plenty around me. In any case you will need something with at least a 1 1/2 ounce liquid capacity.