Need help with brine ratio!!!!

Shrek · November 2014

Eggers - This year, I ordered a pastured, broad-breasted white from a local non-GMO, sustainable, blah blah, farmer.

I asked for a <16 LB. bird since I am only feeding about 8 people and we're having brisket, too. WELL, when I showed up to get the bird today, the farmer apologized and said 'the birds are REALLY big this year' then proceeded to hand me a TWENTY-EIGHT POUND turkey!!!!! This sucker barely fit in my cooler. I figure the bright side is this: I can smoke the legs, wings & a thigh or both on my MBGE & then I will cook the rest, spatchcocked, on my Weber LP grill. HERE'S MY ASK: 1) How long do I brine this mammoth (We are eating on Friday, so I can start tonight & get 36 hours) and 2) what is my salt-to-water ratio for such a big bird and a long brine? Everything I see online is for a ~16 LB bird for 8-12 hours. I have read that a 6% solution is good for a short brine, but longer requires less salt. WHO CAN HELP A BROTHA OUT??????

nolaegghead · November 2014

I do 5% for 12-24 hours or a quick brine of 10% for 3 or 4 hours (the short brine followed by a fresh water soak). Either way, rinse off well including under the skin before cooking. The metric system with weight is a good way to make brine. Volume is a poor choice for salt.

Ladeback69 · November 2014

I did a 20 lb one over last night for 24 hours and it is now in the fridge for 24 or so. I used 3/4 cup of kosher salt to 2/3 cup of brown sugar per one gallon. It took 2 gallons to cover it. I'm not sure about your ratio but I think you will be ok. I use brining for for flavor so also added beer and some good rub. Good luck

Shrek · November 2014

@Ladeback69 - so you rinsed yours off, patted dry, then stored in the fridge? uncovered? thanks!

blind99 · November 2014

I'd tackle a bird that big by breaking it down first, if you're planning to cook the dark meat separate anyhow. It'll be easier to fit it into whatever brining container you have.

I'd just pick whatever 24 hr brine recipe you find that looks good and go for it. I did 3/4 cup salt and 3/4 cup brown sugar in 2 gallons of water, for 24 hours, and it worked fine but is probably less salty than others.

Looking forward to pics of that big bird!!

Ladeback69 · November 2014

Shrek said:

@Ladeback69 - so you rinsed yours off, patted dry, then stored in the fridge? uncovered? thanks!

I didn't rinse it off, last time I did it didn't have as much flavor as I wanted. I did pat dry and then stored in the fridge uncovered. Tomorrow I am putting pats of butter under the soon, brushed with butter and then sprinkle some rub on the skin. I am cooking indirect at 350 to 375 in v rack and drip pan. I am estimating 15 minutes a pound. At that temp I am thinking 5 hours, but am giving myself a couple extra hours so I have time to cook a pie too.

Need help with brine ratio!!!!

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