I debated whether to take the extra step to brine my Thanksgiving turkey. I’d encountered several disasters in previous years, yet the process yielded deliciously succulent meat. The first time I brined, I did not have a brining bag, and the only way I could get the turkey covered and refrigerated was to use one of the vegetable bins. I didn’t have a bucket or container that would fit in my refrigerator. Well, all I can say is much sloshing ensued, producing a messy, watery cleanup.

The following year,  I tried brining in a large plastic bag, but the bag leaked, and again my refrigerator was a mess.