I'm gonna try my first brine today on a turkey breast and chicken. I've read several people who say to brine in a non reactive pan. Would stainless steel be OK to brine in and place in the refrigerator?
I use one of those Kingsford charcoal totes for mine. It's large enough (almost too large) for a big turkey, a deer leg or shoulder, or a 10lb sack of chicken wings.