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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 Community 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.
Let the sheet pan do the heavy lifting.
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