I've never bribed a turkey before. Can anyone suggest a great recipe? Also what is the best type of bucket, vessel, etc to use for brining?

  • Posted by: joanne
  • November 9, 2013
  • 9524 views
  • 10 Comments

10 Comments

LE B. January 12, 2014
Couple of things:
you can scratch any worries about dirt in any container if you line it with a heavy trash bag. and you can also pull up the trash bag, filled with wet brine, around/surrounding the bird so as to simulate a zip loc bag.this way, if you are doing this in a non-winter season, you can put a bag of ice right next to the bird bag, and when the ice melts it won't dilute the brine.
I'm sure everyone is different about this, but after messing with some VERY complex brines (long list of spices, herbs, etc) we have found that we really prefer the most simple brine of kosher salt, white sugar and water. And I don't know WHY brine recipe writers tell you to "boil __ gal. of water, add salt and sugar til dissolved. cool down and pour over bird". dumb dumb dumb. Just boil enough water to melt the sugar and salt you have, stir til dissolved, and add cold water for the remaining water. Bingo! you can use right away; no waiting to cool down! (In fact, we add enough cold water to the pot of dissolved brine- to bring it to around room temp; then we pour that over the bird and add the rest of the cold water directly to the bird. That avoids you having to carry a big pot of water to pour over the bird.)
 
Casey January 12, 2014
Depends of course on the size of your turkey, but for my own purposes, I use a catering size mayo bucket.
Has a snap on lid so I can leave it out on the patio table with no worries!
 
creamtea November 11, 2013
Agree with those who said a cooler. Filled with unmarked 20's. If it's from Whole Foods, make that two coolers full.
 
Dave O. November 11, 2013
I agree with the cooler solution. That's what I've always used. Just ensure it has a good seal, and if possible, leave it in your garage for safe keeping. Good rule of thumb is to buy a bag of ice and put about a quarter of the bag in. Once the ice is almost gone, add more. As long as there is ice in your brine, it's a the right temp.
 
dymnyno November 10, 2013
Bribe? I knew there was a reason I am going for prime rib this year!

 
sfmiller November 10, 2013
An insulated cooler of the appropriate size makes a good vessel for brining. Obviously it needs to be thoroughly cleaned both before and after. The advantage of using a cooler is that, if you can leave it outdoors and the weather is cold, you don't need to have a big bucket/bag of bird & brine hogging fridge space when it's at a premium. (It works indoors or outdoors in warm weather too, but you need to keep the temperature of the bird & brine below 40F using sealed ice bags or something.)

I used to do this when I wet-brined turkeys, but I switched to dry-brining a few years ago and have never looked back. Much less trouble, and I prefer the texture of dry-brined meat.
 
Pegeen November 10, 2013
Now here was a turkey that needed to be bribed - check out Act Two:
http://www.thisamericanlife.org/radio-archives/episode/452/poultry-slam-2011
 
cookbookchick November 10, 2013
Or buy a kosher turkey -- already brined. There will be no giblets, however, if you need those for gravy.
 
JadeTree November 9, 2013
Ha ha! Bribe it to brine well! Well, I think some of those Whole Foods turkeys must have been sent to finishing school, they're so expensive...Anyway, if we're talking brining, we used to go buy a big bucket every year and wash it thoroughly and brine the bird in that in the fridge. It was hell. Now, we discovered brining bags that solve the giant, sloshing bucket issues. It's just a giant version of marinating meat in a ziplock bag. You could also try a dry brine if the thought doesn't appeal.
 

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yeast L. November 9, 2013
Specifically, what sum of money is appropriate? Also curious in this Thanksgiving season! :)
 
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