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turkey bring questions

ovoovo Posts: 11
edited 8:03PM in EggHead Forum
I'm wondering whether I've used enough salt in this brine. I've got a 12 lb bird in 3-1/2 gallons of brine, which I made with 1 cup of kosher salt and about 3/4 gal. vegetable stock (and some herbs). The original recipe called for just 2 gal. of water, but I had to add more to cover. By the time I put it on the egg, the bird will have been in the brine for about 40 hours. Any suggestions as to whether I need to add more salt? Thanks, Lewis


  • I think you will be fine given the amount of time it has been brining. Normally I believe the ratio is 1 cup of salt to 1 gallon of water for a 24 hour brine. I wouldn't worry about it and believe it will come out nice and juicy. Although it probably would even without the brine since it is cooking in the egg goodness!
  • I think you will be fine.
    I usually brine 2 hours for every pound of meat. For a brined turkey when cooking figure 12 minutes a pound at 325 degrees rather than the standard 15 min. a pound
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