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Brining Question

dcole | Nov 23, 201006:35 PM

So I've made a double batch of brine for two 9-pound turkeys - recipe:

6 quarts water, one quart ice
2 cups kosher salt
1/2 cup light brown sugar
2 tablespoons whole black peppercorns
8 bay leaves
4 tbsp juniper berries

I would prefer not to use my fridge to brine them, so I am thinking about using a cooler. My question being that I'm not too sure how much ice to add to the cooler, as I don't want to get them too cold or keep them for 12 hours too warm. I am going to have the brine cooled in the fridge for over 24 hours, so that will be at the right temp, and the turkeys are in the fridge and will be cold. Anyone have any experience with this? How much ice should I add for a 12 hour brine? Should I put a thermometer in the cooler? Any suggestions?

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