This $5 Home Depot Product Is My Secret to Easier Turkey Brining

Because we all deserve one less thing to worry about.

While wet brining is an essential step in many turkey recipes, it can be such a pain. The process—which requires a container large enough to keep your bird submerged in the brining liquid for eight to 24 hours—can take up a lot of space and be messy. I always struggle to lug the heavy container around and poultry juices always drip everywhere.

But the payoff is worth the hassle: Brining, the process of submerging your turkey (or any cut or meat) in a solution of salt and water, gives it a juicy makeover. The salty liquid seasons and tenderizes the protein and allows its cells to retain more moisture, resulting in a more flavorful, succulent bird.

There’s a way to make the brining process a little easier, though, thanks to a product my family has relied on for nearly two decades: Home Depot’s 5-gallon bucket.

What Makes the Home Depot Bucket Perfect for Brining?

The orange vessel, which only costs about $4, is the perfect size to fit a turkey weighing up to 25 pounds. The bucket has a handle to make it easier to move around, and I recommend springing for the optional $2 lid to keep liquid from splashing out. While the container isn’t technically meant for storing food, it is made of non-corrosive plastic and you can line it with a brining bag to be safe and minimize cleanup.

For a smaller 9-pound turkey, I’ve also used the 2-gallon orange Home Depot bucket, but it's a tighter fit (that size is great for chickens).

Tips for Brining Success

• Build a brine. There are tons of turkey brine recipes out there, from ones composed of pickle juice to options infused with citrus and herbs. If you nail the basic ratio for a wet turkey brine—which calls for 2 cups of kosher salt or coarse sea salt to every 2 gallons of water—you can customize your brine with any ingredients you please.

• Make room. Since your turkey needs to be kept at a temperature of 40 degrees F or lower while it brines, you definitely have to clear out space in your refrigerator to accommodate the 5-gallon bucket. My family never had room in our refrigerator for the bucket, so we just stored it on the patio or in the garage—both of which were typically 40 degrees F or colder in November—and I do the same today. We consistently checked the temperature with a thermometer and added ice to the bucket if necessary.

• Cover your turkey. For proper brining, make sure your turkey is fully submerged in the liquid. Add enough water, and if the bird is floating, use something to weigh it down such as a heavy plate or a bag filled with canned goods.

• Watch the time. Brine your turkey for at least eight hours but no longer than 24 hours. The returns for brining can diminish over time—so if you brine your bird for too long, the meat may become overly salty and have a spongy texture.