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Brine @ 45F for 18hr

go-rebels
go-rebels Posts: 3
edited November -0001 in EggHead Forum
Hello All,

I'm looking to begin brining my 10 pound turkey in my garage tonight for 16-18hr. The temperature will be 45-50F ambient. I will use a simple mixture of 1 cup salt + 1 cup sugar.

Any concern about the temperature?
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Comments

  • lowercasebill
    lowercasebill Posts: 5,218
    unless someone pops up with real science that supports bacterial growth supression by the brine . this is a no go for me . with out facts to the contrary, stick with the facts, stay below 40 degrees . take brine bag or bucket stick it in a much bigger bucket or trash can and pack ice around it and start with cold brine and a cold turkey. check the temp of the brine water regularly.
    my 2¢
    bill
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  • Buzz
    Buzz Posts: 63
    The lower threshold of the danger zone is 40 degrees. If you can keep ice in the water below that temp, then you should be okay. That means you need some kind of cooling. Could be an ice packed tub or cooler.

    Might want to review this post:
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=765954&catid=1
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  • Little Chef
    Little Chef Posts: 4,725
    Rebel...If this is a wet brine technique, substitute ice for water...16 oz by weight of ice = 2 cups water, so the turkey is essentially brining in a slush. Also, the standard ratio of salt:water in a brine is usually 2 parts salt: 1 part water. Search brine on the forum, there have been numerous brine recipes provided in the last day or two....
    I see somebody has already provided you with the link to the food safety post....45-50*F is not a safe holding temp...espeically for 18 hours.
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  • AZRP
    AZRP Posts: 10,116
    Michelle, isn't there a chance of freezing the bird with the ice and salt, kind of like making ice cream? ;) -RP
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  • Little Chef
    Little Chef Posts: 4,725
    Not an even remote possibility.... ;) Besides, I am suggesting a mix of ice and water...like a slush. Additional ice may be needed as time goes on...

    Happy Thanksgiving to you, The Filly and yours... :)
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  • go-rebels
    go-rebels Posts: 3
    I like the ice in the tub option.

    2 parts salt to 1 part water = 2 cups salt to 1 cup water??? I'm thinking 1 cup salt to 1 gallon water.
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  • Fidel
    Fidel Posts: 10,172
    If you are doing 2 parts salt to 1 part water you should have no bacterial concerns at all. Nothing will grow in that much salt.
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  • Little Chef
    Little Chef Posts: 4,725
    Rebel... :blink: ...This is a wet brine process you are using, correct?? 1 gallon water/ice, 1 c kosher salt, 1/2 cup sugar or brown sugar. (you will probably need approx 2-3 gallons total liquid/ice combo to properly submerge the bird.)
    Note: If you have to use table salt, use 1/2 cup table salt to 1/2 cup sugar.
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