Andrew got us started brining our turkeys a few years ago. He has pretty much always been in charge of the turkey, or rather, he has taken charge of the turkey for Thanksgiving for probably 4 or 5 years. I was missing him a lot today as I was having to take on the brining myself.
Usually the brining turkey sits overnight in a very crowded pre-Thanksgiving refrigerator, taking up valuable acreage...but not this year. I decided I was/am going to risk the cooler method.
But which cooler?
Our old standby blue one, or the new smaller model we picked up this summer? The smaller model won out, but let me tell you, the turkey is not so much bobbing along in it as it is wedged in tightly. (I had to weigh down the lid with a potted plant)