Turkey is turkey. It always and I mean always taste the same. The only “tricks” are salt, pepper, lots of butter and get the cooking time right. That is it

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I would do the buttermilk brine but ve never found a bucket big enough to fit the whole turkey but small enough to fit in my fridge. I always wonder where people wet brine. What’s the secret?

We do a cooler with ice.

and leave it on our screened porch

If you do the Samin Nosrat method, she has you spatchcock the turkey before you brine it. I put mine in a brining bag and then laid it flat on a sheet pan in the fridge. Takes up a little over half a shelf.

Anonymous wrote:

Anonymous wrote:I would do the buttermilk brine but ve never found a bucket big enough to fit the whole turkey but small enough to fit in my fridge. I always wonder where people wet brine. What’s the secret?

We do a cooler with ice.

and leave it on our screened porch

Anonymous wrote:I would do the buttermilk brine but ve never found a bucket big enough to fit the whole turkey but small enough to fit in my fridge. I always wonder where people wet brine. What’s the secret?

We do a cooler with ice.

Anonymous wrote:Most of the turkeys people buy have already been injected with saltwater and literally will not hold any more, so brining is useless. It's a placebo effect

Yes, you can buy already brined turkeys. I think most people who brine their turkeys are buying ones that are not already brined.

I have a punch bowl - turkey is not fully submerged but I turn it once

Cambro 12 qt lidded storage container. They come in round and square, but the round is much more versatile. This is what I use to mix my bread dough on a normal basis and it works great for brining.

In that very useful screen in porch.

Anonymous wrote:I would do the buttermilk brine but ve never found a bucket big enough to fit the whole turkey but small enough to fit in my fridge. I always wonder where people wet brine. What’s the secret?

Outside if it’s cold like this thanksgiving

Dry brine. Whole Foods turkey. Too much effort to wet brine for us.

I buy a kosher Turkey, season it the day before and call it a day.

I would do the buttermilk brine but ve never found a bucket big enough to fit the whole turkey but small enough to fit in my fridge. I always wonder where people wet brine. What’s the secret?

Anonymous wrote:Dry brine. I buy fresh turkeys. Agree with the pp about not bothering with most supermarket turkeys.

+1 I use Kenji’s method: https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving

Dry brine ONLY. No fuss, no massive tub of liquid.

I did the nyt buttermilk brine last year and it was hands down my best turkey ever.