Consumer Reports is out with their yearly tips for turkeys…the birds, not the people.
Good stuff in there, but I tend to go toward the Alton Brown recipe for brined and cooked bird.
Tips for the bird:
Make sure you have enough room for the brining bird in the fridge. Or, you could also do what I’ve done in the past, and that’s brine it in a cooler. I leave it outside and feed the cooler ice to keep the temp around 40 degrees. If you get the willies over doing it in a cooler, remember that you can buy one just for brining, whether it’s birds or pork, I like to brine because it keeps the meat juicy.
Finally, you could do what I did and go to The Grill Works and buy their brining bucket! It keeps the meat submerged and fits in a fridge.
Whatever you do, happy brining and Happy Holidays!