Turkey Brining Question

[Hub]

I've decided I want to smoke a turkey next week.  That's easy enough and I have all the equipment to do it several times over.  The problem is, I'd like to brine it and my refrigerator is one of those side-by-side things that has about as much useful room as the glove compartment in a Yugo.  However, I do have a couple of nice coolers.

Has anyone ever brined a turkey in a cooler using ice after the solution is mixed up/prepared?  If this won't work, I'll just go ahead and smoke the critter without brining it, but maybe somebody has worked this out.  All input welcome 

Hub

[sliding_billy]

Not in a cooler, but in a big bucket.  The key is to keep replacing ice to maintain temp.

[Pappymn]

I would buy a new fridge. Those things are worthless 

[hikerman]

Hub, I've done this a few times, in fact the last time was on a camping trip with a large group. I used TBE to cook the bird rather than smoke.  I got a bag large enough for the bird and the brine, tied it up snug, and just added ice to keep the turkey at a safe temp. but not so cold as to slow the process down. Using the bag is more sanitary and so much easier to clean up afterward.
Hope this helps...

[LostArrow]

Put the bird & brine in a 2 & 1/2 gallon zip lock & put bag into the cooler

[RickB]

If you dont mind washing the cooler very well later....just dump enough brine to cover the turkey into the cooler add the turkey and keep the ice going. Works fine. Thats what I do.

[Pam Gould]

I have a dedicated 5 gallon bucket to brine my poultry in..just cover the bird and add ice..mine usually lasts all night because I always brine turkeys over night..while the last of it is thawing. Then simply wash out bucket with a lil soap, bleach & water and rinse good..good to go. Pam .☆´¯`•.¸¸. ི♥ྀ

[cookiecdcmk]

Hub:  Just have others have said.  I use a 5 gallon bucket, putting in the bird and brine.  I then put the bucket in a cooler and put ice around the bucket.  This works well, but I have recently purchased a small refrigerator, and use a bigger plastic container with the brine, and put it in the refrigerator.  I cannot take up space in the kitchen refrigerator.

[veryolddog]

Hey Hub,

I have put a 15 lb turkey into a brine within the very large 2.5 gallon hefty zip lock zipper bad. I also use Mad Hunky Poultry Brine and just measure the contents for one gallon of water. If your turkey is bigger you might want to get a bigger bag and they sell them at Wal-mart. See if you can squeeze the air out of it and it should very fit nicely on one of your shelves. I have the same as you for fridge and I can do it.

Give it look and see if it works for you.

Ed

[teesquare]

I bought an igloo or themes brand ( can't remember ) 5 gal. insulated water cooler. Built like a bucket - but pretty well insulated. Really helps when brining a turkey or chickens. Bag the turkey in nine, and float it in the cooler along with lots of ice and some water to top it off.

[Driftwood11]

Just did one Labor day, put it in a big frezzer bag and pack the cooler with ice. Put it in the cooler and cover with ice your good to go. I do a 2 Qt's water to 1\2 cup brown sugar & 2 TBS kosher salt.

[Old Dave]

If your brine is a ratio of 1 cup of a salt product per one gallon of water, it can be injected with great results. Inject 2 oz in each leg, each thigh, and 4 oz in each side of the breast for a total of 16 oz per bird. Then place the bird in a large 2-1/2 gallon bag and pour a bottle or two of something like Wishbone Robusto Salad dressing over the turkey and then seal it up and place it into your fridge. This will allow you to both brine and marinate the bird overnight in your fridge. It also won't take up the space you might have with a standard brining process. I do many this way every year with wonderful results.

Dave

[Ka Honu]

Several options:

     - As Dave says, brine in bag and put in fridge (without container) if you have room. Unfortunately EVERYTHING leaks when I try something like this so it wouldn't be my preferred method. Luckily, not everyone is as clumsy as I am.

     - Brine bird in bag, then put bag in cooler with enough ice to maintain safe temp.

     - Spatch or cut bird into parts (wing/breast & leg/thigh) before brining.  Should fit in container in fridge that way.  Use ribs, back, etc. for stock.

[Hub]

Wow -- lots of good ideas here.  Looks like it can be done easily.  I sure appreciate all the input 

Hub

[muebe]

You got a lot of great ideas. The ziplock bag method in the cooler sounds like the best plan to me.

The only thing I can add is that if you use the bag method in the cooler make sure to leave room for beer.