Turkey Brining???

Unknown

Hello, I'm getting ready to brine a turkey this weekend. I'll be using the recipe off this site for the Hawaiian turkey. It mentions the longer in the brine the better. My question is how long is to long? I was thinking 10 days in my beer fridge at approximately 35 degrees constant temp. Is this absurd or what???!!! Can cook it sooner if need be but was just wondering. Thanks[p]Turkey will not be quite thawed when starting the brine.

Shelby

Brunomax,
I'm sure others more familiar with brining will answer too but I think 10 days on a turkey is way too long. Seems I've read overnight is sufficient for a turkey. Hams and such are ok for that long.

Pigasso

Brunomax,I strongly recommend that you thaw the bird entirely before brining - odds are you will end up with a mushy product if not. From what I have read, 24 - 48 hours is sufficient for a brine, and I brine no longer than 24 for poultry. I have found (to my taste) that the brine can overpower the meat if left longer. Below is a link that was furnished by another egger that I found.
http://cookshack.com/barbeque_guide/101/Brining101.htm#_Toc528293321[p]Also check this out:
http://dir.yahoo.com/society_and_culture/food_and_drink/cooking/recipes/specific_courses_and_dishes/dips__sauces__and_marinades/turkey_brine/[p]Good Luck!

Unknown

Brunomax, not sure what is in the brine but 10 days will be 9 days to long. generally brines start off with 3/4 to 1 cup of coarse salt per gallon of liquid and the same amounts of sugar. with a formula similar to these amounts 12 to 24 hrs will be plenty of time in the brine.[p]reg

a stick

Pigasso,[p]Nice reminder that you made about partially-thawed birds in a brine. I take pride in my brined chickens and turkeys - the one time my bird was not completely thawed came out as 100% mush.[p]astick

Unknown

Thanks for all the great information. You all saved me from ruining my first turkey on the Egg!!