I want to brine my turkey for Thanksgiving. Has anyone brined before? I know I need a large container. Where ever shall I get one?
Can I keep the large container, full of salt and water and turkey in the garage all night? (It's warm in the day here but 26 degrees or fewer at night).
What's good to put in the brine?
When I used to smoke my own fish, I'd use all kinds of spices--juniper berries, dill, pink peppercorns, thyme, Worcestershire sauce. I'd use apple juice, beer and and lemonade for liquids.
Any ideas what would work with a turk(ey)?
Let me know if you plan to brine and if not, what other ways you might torture your turkey into submission.