LarryD said:
banditz said:
What are the dimensions of this particular container
http://www.rubbermaidcommercial.com/rcp/products/detail.jsp?rcpNum=6312
I posted and then removed this, but I've decided the dimensions look correct and the picture has to be wrong. The model number matches perfectly. Seems like an odd mistake for rubbermaid to make on their site.
Larry, you are correct. The picture shows an 18 quart square. The Specifications are for a 12 quart square. The chart at the bottom of the page give dimensions for their whole line of square containers, and would be a better reference. The 22 quart will work for a 14 pound Turkey. 22 quarts equals 5.5 gallons, and a 5 gallon bucket will hold just about any size turkey, even 20+ pounds. You might be able to get away with the 18 quart (4.5 gallons) for a 14 pound turkey.
For Turkey, I use a food-safe 5-gallon bucket such as these (make sure you get a lid).
https://www.amazon.com/Gallon-White-Bucket-Lid-Durable/dp/B00A1LUFEY/ref=sr_1_2?ie=UTF8&qid=1510757953&sr=8-2&keywords=food+grade+bucket+5+gallon&dpID=31jXYGERHkL&preST=_SY300_QL70_&dpSrc=srch
https://www.webstaurantstore.com/cambro-pwb22148-22-qt-customizable-poly-pail-bucket-with-handle/214PWB22.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAiA6K_QBRA8EiwASvtjZXPAYXF1QTVyck-Pml7g8K4Ba5xXYAI0s4hiwOxl-2ZNPRowG-EgOxoCb54QAvD_BwE
I use this for all sizes of turkeys, I've done up to 22 pounds no problem (for roasting, not smoking). Since it is food safe, you can brine right in the bucket. Make your brine double strength, and add ice. No need to refrigerate then for overnight. Just put it in a cool place like a basement, garage or porch. Or, you can put your turkey into a brining bag with your regular strength brine, close it up, and add ice in the bucket around the brining bag. Or what I do, because those brining bags are expensive, I buy the Reynolds Turkey Roasting bags at the grocery store that come 2 to a bag, and I use both bags, to put my turkey and brine in. Much cheaper, and I've never had one fail. I like having the handle on the bucket, because between the turkey, the brine, and ice, it gets really heavy.
I don't find it necessary to weight turkey down at all. Put the turkey in the bucket or brining container neck side down. All that might stick out of the water will be the end bones of the legs, and maybe a tiny tip of the breast plate or a little bit of the tail/back. No need for those to be submerged. For things I do weight down, you can fill food safe containers with water or ice, and place them on top. Things like ziplock storage containers, or ziplock bags. I try to avoid anything metal.
Note: for several years I brined my turkeys directly in a plain old 5 gallon bucket (non-food-safe). This works fine... as long as you use a brining bag or the oven bags... and they do not break. Mine never broke. If they break, that plasticy taste might get into your turkey. And probably some bad chemicals too. I'm ashamed to admit for a couple years, I brined in regular buckets directly (without the bags), and I'm alive to tell about it. I didn't notice any plasticy taste, but I would definitely not recommend it. That was back in the days when people weren't so smart.
