Does brining change the cooking time?

PA Dutch Egger · December 2008

This was the second Mad Max turkey I have made in 3 weeks - the test cook and the Thanksgiving bird. In both cases I brined the birds for 24 hours and figured on 15 min. a lb. at 325. both times they had a breast temp of 170 with 60 minutes before they should have been done. The thighs were at 170 also. I did ice down the breast. It looks like I either have to keep the temp lower, or figure less time per pound. I was wondering if anyone has some ideas?

Celtic Wolf · December 2008

yep it cooks faster..

PA Dutch Egger · December 2008

How much faster? What kind of time adjustment should be made for brining?

Celtic Wolf · December 2008

Time should only be used as a guideline. You should always cook to temp.

Depending on the amount of fluid the meat absorbed and the temp of the cook I'd figure two or three minutes per pound less.

RWhiplash · December 2008

For what it's worth, my 18# turkey was done in a little less than four hours (about 13 minutes/pound). I brined for a little less than 24 hours and then back into the refrigerator overnight. Iced the breasts down as well. Definitely cooked less time than expected. Just had my parents show up and hour earlier.

Abelman · December 2008

I like the low and slow as much as I can get away with. I brined for 24 hours and then left the bird uncovered in the fridge for 8 hours to dry out the skin a little.

I did a 14 lb bird at 300 and it took 5 hours which is about what I expected. Turned out fantastic. I got some good, crispy skin on it as well. However, I didn't tent the bird at all and did baste every hour.

The Naked Whiz · December 2008

My experience says no. I cooked side by side turkey breasts, one brined, one not. They both weighed within a tenth of a pound of each other. The temperature graph (to be published later) shows that both breasts were within 4 degrees of each other initially, with the gap closing throughout the entire cook until they were within less than 1 degree at the end. So, I'd say no difference whatsoever.....

Fidel · December 2008

Please post your comparison of the dry brine to the others. I dry brined my bird this year and was very surprised by the flavor and texture.

Celtic Wolf · December 2008

If you did a dry brine I don't expect a difference. If you did a wet brine their should have been a difference.

Everything I have read (except your post) says brined food cooks faster.

The Naked Whiz · December 2008

Fidel, as I mentioned, I did a plain breast, a brined breast and a dry-brined breast. I didn't really notice any difference in juiciness or texture in the three breasts. Flavor wise, the dry brined was my least favorite. It just tasted saltier, which in my opinion, turkey doesn't really need.

The Naked Whiz · December 2008

I did both, but the comparison temp-wise was a plain breast vs. a wet brined breast.

Celtic Wolf · December 2008

As I said.. Everything I read and from the experiences here, you seem to be the exception to the rule.

But we all know that already :woohoo:

mad max beyond eggdome · December 2008

i think the bigger difference may be between brined and INJECTED birds. ...i think birds like butterballs are actually injected and those are the ones i'm hearing that really cook faster. .

hey whiz, maybe time for another test!!

Celtic Wolf · December 2008

The Naked Whiz Turkey Database!!!

Inksmyth · December 2008

Any experiment needs to be repeatable to be considered valid. Next time you do turkey breast try again. If the same thing happens, no one can disagree.
You could start an "Urban Cooking Myths" section on your website.

Does brining change the cooking time?

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