Ok folks how is the best way to brine a turkey? Put in an ice chest with ice on the bottom, turkey in a trash bag or something like that so the turkey stays wet with brine? Any brine recipes? We plan on dry brining also.

Ice chest is good cup of salt 1/4 cup sugar and cup of Cajun spieces fill with water and dissolve I wrap a brick in foil and put in bird so it stays submerged

im trying a dry brine this year, with just course salt, and tony chacheres cajun seasoning,, I put it in a oven bag, in a roast pan in the fridge. Im going to take it out and turn it over in a day and resalt it.

I bought a packaged brine at Sprout's. I'll add a few Oranges and Lemons then put the mixture in a 5 gallon bucket or ice chest. I think the ice chest would be easier.

Dry brine? LOL We just call that a rub...

Got the wet brine down. Where can I purchase a good turkey rub that isn't Cajun?

Turkey came out dry. Cooked too long I guess. 3.5 minutes per lb @ 350.

I'm a little late on this but here's one that worked well for me. I smoked one and cooked one in the Big Easy. Pulled them when the breast reached 165. Both were really moist.

This recipe is from www.howtobbqright.com

Brine for Smoked Turkey:

2 gallons of tap water
1 cup Brown Sugar
1 cup Molasses
1 cup Honey
1 � cup kosher Salt
� cup BBQ Rub
3-4 Bay Leaves
Fresh Thyme Bundle
1 TBS Whole Peppercorns

In a large stock pot bring 1 gallon of water to a boil and add the brown sugar, molasses, honey, bbq rub, and bay leaves. Once the ingredients have dissolved turn off the heat and allow the mixture to cool. I make this the night before and refrigerate until time to brine. Add the thyme and peppercorns when you put the turkey in the brine. On the smoked turkey I added a few cloves of smashed garlic.

I do 20 minutes a pound for the first 3hrs covered @325*F
375* for the last hour or so to brown it off(salt/butter basting)
Never have dried one out.
that 3.5 minute per pound @350 = under cooked

You might be better off buying heat and eat precooked food

.this ^^^^^^^

good meat thermometer and 165 degrees in the breast... takes guess work out of it.

Gallon of veggie stock
rosmery
cup of kosher salt
quarter cup brown sugar
Jar of pickling spice
Orange peel
2 bay leafs
Bring vegie stock to a boil and add all ingredients above and cook until salt and sugar is diolved and the pickling spice cooks in. Remove from heat and allow to cool to room temperature. I perfer using a 5 gallon bucket with lid. Add brine plus one gallon of water. Submerge the turkey and cover with ice. I like at least 24 hrs if not 48. Pull out of brine pat dry and use butter or olive oil and coat trkey. In the cavity put apples cinnamon stick and onion inside. Place turkey inside a roaster or oven at 400 for the first 30 min then turn down the temp to 200. Slow cooking at that temp will take 9-12 hrs depending on size. If u do it in a oaster put a couple cups of apple juice in bottom.

it needs to still taste like turkey when your done cooking it
Ive had many brined birds and many were moist and tasted OK.
Tasting like a spice cabinet and not turkey = over played

Good cooking is all about balance,its easy to cover up natural flavor(s)
They call it processed food . . . .

if you are doing a wet brine I would make sure the Thigh is at 165 more than the breast. The thigh takes longer to cook and if you go based off the breast you can have a bloody undercooked thigh near the drumstick area.