Lower the turkey into the brine, turning it until it’s submerged. Tie the top of the turkey bag closed. If necessary, set a heavy plate or bowl on top of the turkey to keep it submerged.

Turkey in a bag makes for easier cleanup ... Instead, opt for open roasting or spatchcocking and using a dry brine. Either ...

If your turkey is too big to fit in your fridge, you’ll need an Esky. The bird can be placed in a large brine bag with the brine, sealed and kept in the Esky over ice overnight. Or you can put ...

(You can also place the turkey and brine in a large plastic bag placed in a bowl for support, if you do not have a large enough container.) Let steep for 24 to 36 hours. Preheat the oven to 400 ...