How To: Brine Your Bird On Thanksgiving (Part II)
After posting How To: Brine Your Bird On Thanksgiving, I received many questions regarding the type of vessel you should brine your turkey in. I guess I took for granted the countless food grade plastic containers I can get my hands on at work. Assuming you don’t have a source for this type of bucket like I do, read on.
All brine recipes require a non-reactive container. This could be a stainless steel stock pot or even one made of enameled steel so long as it is not chipped or cracked. I use plastic containers, but beware, not all plastic containers are created equal when it comes to being safe for storing food. If you have a plastic container but you’re not sure if it is safe for food, you can always line it with a “food safe” plastic liner. Keep in mind, garbage bags typically have a chemical residue on them and should never be used to store food. If it doesn’t specifically state “food service safe” on the carton or container it comes in don’t use it. The reactive materials you want to stay away from are aluminum, mild steel, cast iron, copper and some forms of plastic.
Another viable option is to use a cooler. If you decide to go this route make sure to put a bag or two of ice in with the turkey and brine, but always leave the ice in the bag so you don’t dilute the brine too much.
You can also use a square plastic restaurant bin with a tight lid. They usually have the measurements on the side which can also make prep a snap.
I could elaborate more, but hopefully this answers most of your concerns. You can also check out the Virtual Weber Bullet for more information.
Be A Man.
-The Founding Father
