Turkey brining

Hi Lizbethann I tried this method a few years ago but unlike the success that morethan2 has I felt it was a complete hassle and my turkey tasted no different than previous years.
However maybe it was something I did wrong although I followed instructions given.
Good luck if you try it and are successful.
Oh by the way I ended up with a very sore shoulder trying to put the large Turkey in and then out of bucket.
So no brining for me I will just have to take my chance on plain roasting.

I’ve used this method for the last four years. It’s not as complicated as it sounds. I’ve been complimented on it every year. It produces a moist soft meat. I’ve brined a massive bird that fed 18 people. You’ll need a wide brimmed plastic bucket. I brine it for two days in a cold garage, covered with a weighted plate in our garage. I give it a little push every so often (you don’t have to) I cook it very quickly (nigellas way) Imo the most important thing is to rest the turkey for up to an hour. Good luck