Turkey Brine

Unknown

I am going to brine my turkey. I thought I would start it tonight, then take it out tomorrow night(after 24 hrs), rinse, stuffed with onions, etc. and place in refrigerator until Thursday morning. Is there any reason I can't take it out of the brine 10 -12 hours before I start to cook? Would save me a step Thanksgiving morn.

thirdeye

Sea Ray,[p]You want to take brined meats out of the brine and rest in the refrigerator. It's called equalization and in a nutshell, you want the whole osmosis thing to settle down and all of the liquids that have been in motion to, well...equalize within the meat. On a turkey, 4 hours would be the minimum rest, the 10 you mention will be no problem. [p]This will also allow some drying time on the skin if you subscribe to that method to help it crisp up. If not, you can sure cover it with plastic wrap. I might wait on adding the aromatics until later.[p]~thirdeye~

Unknown

Sea Ray,
I have had problems with over brining. I would not let it soak any more than 24 hours.

egger ave

Sea Ray,
I would brine no more than 1 hour per pound, less is better than more from personal experience. I allow at least the same length of time for resting the turkey in the frig as you brine it.

Unknown

thirdeye,[p]Thanks. That will save me some time Thurs morn. I'll wait and add the onions, etc. in the morning. Have a 16.5# bird - thinking about 18-20 soak in the brine. About the right time???

Unknown

eggerave,[p]Thanks. Great easy advice that I think I can remember. Last year I used the same brine mix and cooked on my Brinkman smoker (pre-BGE). It was juicy and tasty, but I found that the next day the leftovers were very salty - probably over - brined. Will try the 1 hour per pound.