Turkey brining

I’ve used this method for the last four years. It’s not as complicated as it sounds. I’ve been complimented on it every year. It produces a moist soft meat. I’ve brined a massive bird that fed 18 people. You’ll need a wide brimmed plastic bucket. I brine it for two days in a cold garage, covered with a weighted plate in our garage. I give it a little push every so often (you don’t have to) I cook it very quickly (nigellas way) Imo the most important thing is to rest the turkey for up to an hour. Good luck

Hi Lizbethann I tried this method a few years ago but unlike the success that morethan2 has I felt it was a complete hassle and my turkey tasted no different than previous years.
However maybe it was something I did wrong although I followed instructions given.
Good luck if you try it and are successful.
Oh by the way I ended up with a very sore shoulder trying to put the large Turkey in and then out of bucket.
So no brining for me I will just have to take my chance on plain roasting.