If you can't fit the container in the refrigerator, place ice cubes in the brine as needed to keep the water cold. Put the ice in a sealable plastic bag and place the bag in the brine if you are brining a thick piece of meat or a turkey in a large amount of brine liquid.
Keep the piece of meat submerged, if possible. If not, turn the meat occasionally and lengthen the time you brine.
 It takes more time to thoroughly brine a thicker piece of meat.


Brine a 1/2 inch (12.7 mm) thick piece of meat in the refrigerator for a half hour; 1 inch (25.4 mm) for 1 hour; 2 inch (50.8 mm) for 3 hours; and 3 inch (76.2 mm) for 8 hours.
Submerge the meat in the brine and refrigerate.
Brining time depends on the thickness of the meat and the intensity of the brine.
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