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Make ahead Brine?

I'm going to cook a 3 lb. turkey breast half tomorrow. Is there any reason I shouldn't make the brine today, let that sit in the fridge overnight and then brine the breast tomorrow?
LBGE, Marietta, GA

Comments

  • U_tardedU_tarded Posts: 1,427
    edited December 2012
    No reason not too, not enough time for anything to go bad if there was anything in there to go bad. Plus your brine will be nice and cool. Or you could brine today and pull it later to let it "dry" in the fridge to crisp any skin if applicable.
  • I do that all the time
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • tulocaytulocay Posts: 1,737
    Thanks
    LBGE, Marietta, GA
  • FYI- a 3lb turkey breast is an overnight brine (12-18 hours). If you are cooking it tomorrow, you need to get it in the brine tonight. That will give you a few hours to let it dry in the fridge before cooking. That is a key step as it forms the pellicle (the sticky surface that all the smoke and flavors stick to). 


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • yzziyzzi Posts: 1,793
    Yeah I sometimes freeze brine until I'm ready to use it.
    Dunedin, FL
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