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No room in your fridge? You can safely brine your turkey (even overnight!) in a large cooler.

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1. Gather your supplies. You will need a large cooler, a gallon of water, 1 cup of kosher salt, 1 cup of brown sugar, 1/2 cup of apple cider vinegar, 1/2 cup of Worcestershire sauce, 1/4 cup of dried herbs (such as thyme, rosemary, and sage), and 1/4 cup of whole cloves. | You will need a large cooler to brine the turkey in.

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Add Ice: Fill the cooler with ice to keep the turkey and brine cold throughout the brining process. Check the cooler regularly and add more ice as needed to maintain a cold temperature. Brine the Turkey: Allow the turkey to brine in the cooler for the recommended time, typically 12-24 hours depending on the size of the bird and the strength of.

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Step 2: Submerge the Turkey. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.

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Boil water in a large pot Submerge bird down to the feathers on its thighs Swish the bird in the pot for about 20 seconds and then remove Hang the turkey by the head and pluck away Time to quarter it (unless you'd rather cook the whole bird) Remove the entrails and wash the cavity

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This brined turkey recipe from Alton Brown has you completely covered—starting with a frozen 14-18-pound bird and ending with a golden brown, succulent, and flavorful turkey, plus a rich gravy.

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Directions. Make the Brine. 1 In a large pot, combine 2 quarts (8 cups) of water, salt, brown sugar, Worcestershire sauce, black pepper, onion quarters, garlic, thyme, and bay leaves. 2 Bring to a simmer over medium-high heat and cook for 5 to 10 minutes or until the salt and sugar have dissolved completely.

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Save room in the fridge and adapt any brine recipe to work in a large cooler instead! Fine cooking's Nicki Sizemore shows you how to brine with this method f.

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1. Make sure the turkey fits. I usually buy a 15-pound turkey, and I've been able to fit that size turkey in a variety of home refrigerator drawers. But just in case you have a monster of a turkey or a really small crisper drawer, keep the turkey in its packaging and place it in the drawer first to make sure it will fit.

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Place a layer of ice on the bottom of the cooler and set the turkey on top. Add ice to cover the turkey and close the cooler. Set it out of the way — if you have curious children or pets, put a heavy pot or a couple of cookbooks on top. Chill for six to eight hours.

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Whether you're dry brining or wet brining, Youngman says you'll want to use "about a little over a tablespoon of kosher salt to about four pounds of turkey." For a traditional 12- to 14-pound bird.

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Saffron Hodgson updated on May 4, 2022 Whether at Thanksgiving, Christmas, or throughout the year this Cooler Turkey Brine is a great way to get moisture and flavor into your turkey. Make sure you start with a clean cooler before you start the brining process. The cooler provides a number of advantages.

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Steps Here are the steps for brining a turkey in a cooler: Prepare the turkey. Make the brine solution. Brine the turkey. Remove the turkey from the brine. Preparing the Turkey To prepare the turkey for brining, you will need to: Remove the giblets from the turkey. Rinse the turkey inside and out with cold water.

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One way to free up space is to place the turkey and brine in an oven bag and then stash the tightly sealed bag in a cooler or large Styrofoam box with ice. What You'll Need: A turkey-size oven bag and 2 to 3 gallons of brine depending on the size of the turkey. The oven bag means you can use any size cooler that fits the bird.

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Brining A Turkey In A Cooler Years ago, Garry read about how to brine a turkey and he wanted to try one for the holidays. We researched the method, made a few adjustments, and what follows is our happy experience. We brine a turkey for Thanksgiving every year we host, with great success, and you can too! Three Questions

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5. Stir to combine. 6. Stir in the remaining 12 cups of water. Let cool to room temperature. Submerge the raw turkey in the brine solution, or put it in a large brining bag or cooler and pour the brine over the top. Cover, and refrigerate for up to 24 hours. Before roasting, remove the turkey and discard the brine.