Originally posted by mland520
I am going to try brining a large bird ( translation 18+ pounds) this year- I was told that if you have a medium size cooler- you can brine in that- I never had anything big enough before to place the brine and the bird in, will let you know how that works out!
and yes, I agree- dressing is cooked outside the bird and stuffing is cooked in the bird. But if you use the giblet broth ( you know, cook them ahead of time in H2O) and strain it and add some of that to your recipe for the "dressing" , reserving the rest for your gravy, the flavor and moisture should be close- not as good as cooking in the bird but close enough.
A 36 qt cooler should easily handle a bird of that size.
Usually for Turkey Day my Uncle and I brine and smoke 10-20 turkeys.
We use the big 100+ qt coolers to brine sevral at a time.
But for your bird a 36 qt should do the trick nicely.
************ HEALTH & SAFTY WARNING ***************
After you are done using this cooler for your brine
Wash it out Thoroughly with HOT SOAPY water
Then wash it out with a bleach water solution
Make sure to rinse it thoroughly
Let it air dry before using it for ANYTHING else
********* End of Health & Safety Message **********
I personally would not use that cooler for anything else that day, but that is just me.
Being in the bbq/smoking business over the years I have bought seperate coolers for brining, they are all marked BRINING ONLY.
My garage looks like an IGLOO cooler store
Most importantly is to have fun, and enjoy the results.