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Old 11-16-2011, 03:11 AM   #1
Jul 2010
Rockville, MD
Posts: 218
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I am planning to cook my first turkey this year using Alton Brown's recipe. The vessels I have available for brining are my plastic fermentation bucket, a 5 gallon stainless steel pot and a 5 gallon aluminum pot. Which one is the safest one to use in terms of not getting contaminated or damaged for future brewing use?

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Old 11-16-2011, 03:15 AM   #2
Jan 2008
Central MA
Posts: 281
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Just use a cooler. We do it for a smoked turkey every year. Family is big enough to need 2 birds, one regular and one smoked. The smoked is always gone first.
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Old 11-16-2011, 04:17 AM   #3
Sep 2011
Richmond, TX
Posts: 19

I've used buckets and coolers. Buckets are easier to clean but the coolers regulate the temps and keep ice longer.

I go the cooler route now.
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Old 11-16-2011, 04:22 AM   #4
Aug 2008
Portland OR
Posts: 5,387
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Plastic turkey brining bag. It's worth a few bucks to not have to clean another big pot. So I just lined my 5 gallon cooler with bag.

All in all it's easier to just roast the Turkey in the oven without brine. I actually prefer it to be less moist. Praying for an invite elsewhere so I don't have to do anything but drink wine & beer this year!

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Old 11-16-2011, 04:26 AM   #5
Golddiggie's Avatar
Dec 2010
Posts: 11,995
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Extremely large ziplock back (2-1/2 gallon size) with the bird and brine in the cooler. Or in the pot, inside the fridge.

I wouldn't place it right into your brew bucket since I wouldn't 100% trust it to not get something nasty latching on. Especially if you've already used the bucket for any batches. If you're going to use a bucket, get a new one and use it only for that.

I use either Lexan containers, or food safe/grade plastic buckets to brine in. The Lexan is a very hard plastic, that won't pick up anything. Plus, it's very clear.

Still, when I'm using a brine, I tend to place everything into a ziplock bag before it goes into the container. Besides having less to clean, or worry about, you use less brine to do the job.
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Old 11-16-2011, 04:43 AM   #6
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Mar 2011
SF Bay Area, California
Posts: 636
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Good choice on the Alton Brown recipe ... I've used that recipe for six years now ...

I brine my turkey in a double plastic trash bag in a five gallon bucket in the keg fridge ... rotate it half way through the brining ... RINSE WELL WHEN FINISHED.

Using the trash bags helps keep the brine from leaking out

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Old 11-16-2011, 04:46 AM   #7
Jul 2010
Rockville, MD
Posts: 218
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@samc, didn't know such a thing existed. Any suggestion on where to buy it locally?

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Old 11-16-2011, 05:15 AM   #8
Jan 2009
Santa Clara, CA
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Don't use stainless. The chloride ions from the salt can pit the surface similar to bleach (although not as quickly).

I use a big-ass food box (a clear plastic bin with lid0 that I bought at a local restaurant supply for about $20. It fits wonderfully in my refrigerator without having to move the shelves around.

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Old 11-16-2011, 05:43 AM   #9
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Dec 2008
Dublin (No, not that Dublin)
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I use a gigantic Tuperware container, but only brine a 10-12 pound bird. Anyway, I've been using the same container for years and it works great!!
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Old 11-16-2011, 06:03 AM   #10
Sep 2009
Portland, OR
Posts: 306
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I use an old 8 gallon primary and stick it in the keezer. Cold crashing a turkey . Works perfectly.

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