How can I keep a brined turkey cold if there isnt adequate space in my refrigerator?
Cooks Illustrated recommends the following procedure for maintaining the proper temperature of 40 F or below while brining a turkey. The key to this process is a short brining time combined with a large quantity of salt. Dissolve either 4 cups of kosher salt or 2 cups table salt in 2 gallons of icy cold water. Line a large stockpot or clean food safe bucket with a turkey-size (capacity – 12 to 24 pounds) oven bag. Place several large, clean, frozen ice-gel packets in the cold water brine with the cold turkey. Close and tie the bag. Cover the container and place it in a cool place for no more than four (4) hours. When the turkey is removed from the brine, be sure to rinse off the salty brine by placing the bird under cool running water. Pat the turkey dry with clean paper towels. Proceed with an oven roasting or grilling recipe. • What is a good way to hold a turkey steady on an outdoor grill? Place a whole turkey or turkey breast on a V-shaped rack to stabilize the bird while grilling.
