Ok good , thanks for the quick answer . <| sep |> wrong title with bayo says 0 , 01 <| sep |> Can ' t say for sure about luxcard . Haven ' t seen him post in a long time . uloonids is taking orders again tho <| sep |> I have to disagree with your three brine negatives . I simply brine in a five gallon bucket lined with roasting bags . Its as easy as picking up and putting down the bird to place it in that huge vat without any sloshing . It also fits neatly inside the bottom of my fridge if I take out the lower drawer . As far as wasting money , this year I ' m out $ 10 for what went into my brine . My brined turkeys are well seasoned and flavorful , I think the flavorful is because I put alcohol in my brine to extract nonwater soluble flavors as well as ginger . I ' ve never had an off texture either . My skin comes out crispy , and the meat comes out moist and tender . Maybe you ' ve just had bad luck with brine recipes , but to each their own .