Thanks bakechef, how big are they (in gallons)?
Ziploc® Brand Big Bags are available in three big sizes:
- L equivalent to 3 Gallon (11.4L) 1.25 FT. x 1.25 FT. (38.1cm x 38.1cm) 5ct.
- XL equivalent to 10 Gallon (37.8L) 2 FT. x 1.7 FT. (60cm x 51 cm) 4ct.
- XXL equivalent to 20 Gallon (75.7L) 2 FT. x 2.7 FT. (60cm x 82 cm) 3ct.
I found out that Market Basket has a 2 1/2 gallon bucket in there bakery. They said they'd give me one.
Anyone have any experience with Nature's Place Turkeys? I guess there all natural fresh turkey's that Hannaford said would be good for brining. They claim all there other turkeys (hannaford brand, butter ball etc... don't need to be brined). I know others have mentioned brining regardless. I also got family who think you HAVE to buy butterball or else Thanksgiving will be ruined.
I also got family who think you HAVE to buy butterball or else Thanksgiving will be ruined.
I think it is interesting that the point of this discussion seems to be "the health factor of the devise used to apply poison to the turkey".
Brine is primarily salt which is one of our most abused poisons.
Brine is primarily salt which is one of our most abused poisons.
Can we get back to the topic? I'm interested in people's brining techniques and if anyone has tried dry-brining.
I did find a contradiction... Alton said at some point in an interview you can brine longer than a day by cutting back the salt content, say from 1 cup to 1/2 cup, and just brining for longer.
But Americas Test Kitchen claims that any brine that isn't full strength doesn't work, no matter how long you brine.
My first bucket is going onto the front porch tonight. I have two fridges but never have enough room to brine in them.