The Full-Sized Brining Bucket for Serious Cooks.
The Briner 22 Quart is the big sibling of the original Briner — a purpose-built brining container that keeps food fully submerged without weights, plates, or ziplock bag workarounds. This 22-quart model handles whole turkeys up to 25 lbs, up to 4 whole chickens, several pork shoulders, or up to 20 large fish fillets. If you brine anything larger than a single chicken, this is the size you want.
What makes it special:
The Briner's unique design solves the number one challenge of brining: floating food. When food floats above the brine, it doesn't get properly seasoned — you end up with inconsistent flavour and moisture. The Briner keeps everything fully submerged throughout the entire brining process, which means even seasoning and moisture penetration every time. It's used by award-winning chefs, culinary schools, restaurants, caterers, BBQ competition teams, and backyard cooks who've figured out that brining is the single most impactful thing you can do for poultry and pork.
Key specs:
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22 quart capacity: Big enough for whole turkeys, multiple chickens, or large pork cuts
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Dimensions: 15.75" tall, 12.50" diameter
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Made in the USA: High-quality food-grade plastic
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Fits cube-shaped coolers: Pack with ice when fridge space is tight
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No-float design: Keeps food fully submerged without weights
Capacity guide:
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Whole turkeys: Up to 25 lbs
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Whole chickens: Up to 4 at once
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Pork shoulders: Several at a time
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Fish fillets: Up to 20 large fillets
Great for:
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Thanksgiving and Christmas turkey: The essential tool for a perfectly brined holiday bird
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Batch brining: Multiple chickens or pork shoulders for a cookout or competition
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Fish and seafood: Brine firms up flesh and adds delicate seasoning
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Any large protein: If it fits, you can brine it
Pro tips:
- For big turkeys, brine for 12-24 hours for the best results
- The cooler trick is a lifesaver during the holidays when fridge space is at a premium — pack the Briner in a cooler with ice
- Always pat meat dry after brining for better skin colour, bark development, and sear
- Simple is best: water, salt, sugar, and a few aromatics is all you need for an incredible brine
