Basically you want to use the smallest container possible, however... all I have is a big 5-gallon bucket from Home Depot so I have been using that and it works well. I purchased a turkey with no additives, basting, or injections and labeled as "minimally Processed". I removed all of the giblets, neck, etc. and washed it real good under cool water. I then laid it on the counter for a few minutes while I mixed the brine. I estimated it would take 2 gallons of water to cover my turkey and I was correct. I added 2 cups of kosher salt and 2 cups of sugar to the mix and I stirred it for about 5 minutes to make sure everything was dissolved. I added 3 TBS of Zattarains shrimp and crab boil which is basically oil from thyme, margoram, bay, and several other spices. As I said before, I will double the crab boil next time since I could barely tell it was there during eating it. I then submerged the turkey into the brine mix and put a heavy plate on top of the turkey to help it remain submerged since it has a tendency to float. I then removed one of the shelves from my fridge and put the whole bucket inside to kjeep it below 40°. If your fridge is too small you can also just keep ice packs down in the water to keep it cold. exactly 14 hours later you are ready to smoke or roast the turkey. Let me know if you have any questions... I am not an expert but this is what I did after much research and it came out perfectly. Good Luck!

Do you have your mind set on brining? If not, you might want to try the presalting method instead. I switched a couple of years ago from brining to the pre-salt method. It produces a very moist flavourful bird without the hassle of a big pail of water. The turkey is salted a couple of days before you plan to roast it, wrapped in plastic wrap and left in the fridge. This method works for all cuts of meat. Home Cookin Chapter: Recipes From Thibeault's Table Pre-Salting =========== Judy Rogers' Zuni Cafe method Servings: 11 to 15 Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. ADVERTISEMENT 1 (12- to 16-pound) turkey Kosher salt 1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). 2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted. 3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side. 4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. 5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours. 6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees. 7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts). 8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting. 9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve. Notes: This same method can be used for chicken, chicken pieces, pork roasts, ribs, chops, etc.. With the smaller cuts just pre-salt 4 or five hours in advance. Even this short period of presalting makes an amazing difference. Don't cover, just refrigerate and then remove from the fridge in time for the meat to come to room temperature before cooking.

I'm not brining my Turkey Breast. I've used this under-the-skin rub in the past, and I'll be using it this year. Herbed Turkey Breast Ingredients: Bone-in turkey breast 3 Tbs lemon juice 2 Tbs olive oil (divided) 2 garlic cloves 1 1/2 tsp salt 1 tsp lemon zest 1 tsp dried Thyme 3/4 tsp pepper 1/2 tsp rubbed sage 1. Loosen skin from turkey, leaving attached along bottom edges. 2. Combine 1 Tbs lemon juice, 1 Tbs oil, garlic and seasonings. Spread under turkey skin. 3. Combine remaining lemon juice and oil; set aside. 4. Place Turkey on rack in roasting pan. Bake uncovered at 350 degrees, basting every 10-15 minutes. Let stand 10 minutes before cutting. (Bake to 170 degrees). Bonnie

Just me, one dog, and seven cats. The bird will be first done on a Weber grill. Charcoal with some hickory wood... indirect heat. Wings for snacks, breast meat for sandwiches, and the rest with carcass will be boiled for chili meat. Dolly dog gets all the skin unless I nibble some extra crispy parts. Cats get a bit of lean meat because they are household members. Boiled clean bones will go out to the garden where Mr. Possum will munch them down. Chili meat will be cut half and half with beef... round roast. Enough for about four pots of chili so most will get bagged and frozen for later. I have a 12 quart chili pot so it takes a couple pounds of meat for a batch. Work gives me this turkey every year. I like boiling the carcass because it uses the bird down to the last bit. My oldest sister is doing T-day and Grandma is doing T-day part two. Making chili out of most of my turkey is a fitting way to eat it up. : ) lyra