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SC MN | I brined my turkey this year. Used a 5 gallon bucket rated for food use I purchased from Menards. Brine formula I use is 1 1/2 cup of salt, 1 teaspoon of squeeze bottle garlic, 1 teaspoon of pepper and 1/3 cup of brown sugar per gallon of brine. My 14 lb turkey took 2 gallons to cover it. Let it brine in fridge for 24 hours. DO NOT salt the bird before cooking as it will get too salty. Also the drippings will be salty, so if using for gravy don't add salt until you've tasted the gravy. Don't have any experience using stuffing, but would believe it would work okay if you let the bird drain well before adding the stuffing. | |
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salt brine turkey
