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Cook the brine?

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edited November -1 in EggHead Forum
My wife and I are debating whether or not to cook our salt/brown sugar brine before letting it soak in the brine for 6 hours.
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  • BBQfan1
    BBQfan1 Posts: 562
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    Gilligan,
    So long as you can get the salt and sugar to dissolve in the water, you don't need to boil the brine (maybe use a quart of boiling water to dissolve salt/sugar, then add remaining water cold (or use ice for part of water volume), to cut down cooling time of total brine mix; it does need to be 36-39°F before submerging the turkey).[p]Where and when you need to boil brine is when you include veggies, garlic, herbs, peppercorns etc and they need to boil for 10 minutes or so in order for flavours from these ingredients to be released and infuse the overall brine. After that point you can strain these solid ingredients out or leave em in, it doesn't really matter.... just make sure you cool the brine down to prescribed temps before adding any poultry!
    Qfan

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