Today would be the last day to buy a new bucket for brining your turkey before Thanksgiving!
One essential that is often forgotten about before Thanksgiving is: What are you going to brine your Turkey in?
Well, there are only two answers to this question: A 5-gallon bucket or a 5-gallon pot.
Now, since most kitchens are not equipped with a 5-gallon pot, its time to go buy a brand new 5-gallon bucket before stores close for Thanksgiving.
Wash the 5-gallon bucket out thoroughly in your bath tub with dish soap and rinse well (the soap hates leaving the plastic).
Do not, as some people do, try to brine a turkey in your sink. All that you will accomplish is contaminating your entire kitchen counter with watery raw turkey germs and bacteria! A Thanksgiving recipe for disaster!
Brine Recipe:
First, the basics:
1 Cup of Salt (table, kosher, sea - it doesn't matter)
1/2 Cup of Sugar (Any variety, but cane is the least expensive)
The extras, but not necessary:
1 Tablespoon of Allspice
1 Teaspoon of Thyme
First thing when you wake up in the morning:
Pour the ingredients into a quart-sized pot
Add two cups of water
Heat the brine on medium, stirring until the salt and sugar dissolve.
Let stand until room temperature.
Pour a gallon of water into the 5-gallon bucket.
Pour the brine into to water and stir.
Add a half-gallon (2 quarts) of ice and stir.
Place your thawed turkey neck down into the bucket (remove the turkey neck and giblets from inside the bird).
If the brine doesn't completely submerge the turkey, add more ice.
2 hours later:
Rotate the turkey in the brine neck up.
Add more ice, if melted.
Allow the turkey to remain in the brine until 15 minutes before the turkey is ready for the oven.
Wash the brine off the turkey, pat dry with a paper towel.
Now, the non-shopper in your family has a brand new 5-gallon bucket to assist in the honey dos around the house while shopper takes advantage of Black Friday deals (or it could be used to go fishing).
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