Kenzi is the Managing Editor of Food52.
We have a lot of diehard dry-brining fans around here, and you can read why here:
Monita is a Recipe Tester for Food52
If you want to do a liquid brine, here's a good "how to"
Lindsay-Jean is a Contributing Writer & Editor at Food52.
My 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.
I'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.
What 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.
It 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.
Please enter a valid email address.
Well played. You deserve a cookie.
And what you should do with it.
Roast Pasta Before Cooking it. Really!
Refry Any Bean
Edible Millennial Pink
Here's Breakfast Tomorrow
Lemony, Garlicky Sardines
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)