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Old 11-18-2012, 01:12 AM   #1
BillBeer247
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Default how long do you brine?

how long do YOU usually brine for? the recipe i was looking at said the night before...but i was thinking of putting the turkey in the brine tomorrow until thanksgiving(4 days)

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Old 11-18-2012, 01:16 AM   #2
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I brine my turkey overnight. I'd be interested to hear if longer is better. Mine has come out great in the past, but greater is better

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Old 11-18-2012, 01:21 AM   #3
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Normally, 24 hours but last year it was a bit longer. This year, I'm going back to 24 hours, though, since I can (with my work schedule).

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Old 11-18-2012, 01:24 AM   #4
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I'm going to brine for 72 hours this year.

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Old 11-18-2012, 01:26 AM   #5
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Slightly off topic......


Anyone care to share a brine recipe? I am just doing a single turkey breast this year.

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Old 11-18-2012, 01:32 AM   #6
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Quote:
Originally Posted by passedpawn
I brine my turkey overnight. I'd be interested to hear if longer is better. Mine has come out great in the past, but greater is better
Can you share your brine mix? I tried brining a few years ago, but I wasn't fully committed (didn't trust it/afraid of extra salty turkey) and only soaked it 10-12 hrs. I want to do it right this time, and we are cooking 2 turkeys so we'll have a backup. The brined one will be fried, backup will be traditional slow roasted in oven. For some reason, I thought the brine time was supposed to be at least a day or two, but I've found several different recommendations online so I'm not sure. Any info/experience is appreciated.
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Old 11-18-2012, 01:34 AM   #7
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Brining is a very powerful tool in a kitchen. I would not brine for four days depending on how much salt is added to the brine it can make the meat very salty.

The brine I used at Masa's in San Francisco was

1 gallon/ 4 liters water
1 cup/ 225g salt
1/2 cup/ 125g sugar

And the seasoning that would be used for the pork, bird or whatever other type of protein I maybe serving that day.

The time on a turkey depends largely on the size of the bird
10-15lb/ 4-7kg turkey will be 24hrs
15lb/ 7kg and over will be from 24hrs to 36hrs.

And if you like brined birds a 2lb chicken is 3hrs

If you have questions on suggested spice I would be more than happy to answer that one as well keep in mind a gallon of water is just enough to cover a 2lb chicken and not much more than that.


The basic spice blend for a one gallon batch of brine which I use at home and not in the restaurant is

25g thyme
25g parsley
2 ea bay leaves
1 head garlic halved
1 onion sliced
30g black pepper

1) I will bring half my water content to a boil with the spice, salt and sugar.
2) And pour over ice (1g=1ml for water) I will weight out my ice and chill the solution
3)when the solution is chilled all the way I will brine my protein for the proper amount of time.

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Old 11-18-2012, 01:38 AM   #8
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Quote:
Originally Posted by jmcquesten View Post
Can you share your brine mix? I tried brining a few years ago, but I wasn't fully committed (didn't trust it/afraid of extra salty turkey) and only soaked it 10-12 hrs. I want to do it right this time, and we are cooking 2 turkeys so we'll have a backup. The brined one will be fried, backup will be traditional slow roasted in oven. For some reason, I thought the brine time was supposed to be at least a day or two, but I've found several different recommendations online so I'm not sure. Any info/experience is appreciated.
I go with Alton Brown.

http://www.foodnetwork.com/recipes/a...pe2/index.html

I've added peppercorns and some other spices (I think star anise and crushed coriander), but I think I'm just doing it simple this year.
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Old 11-18-2012, 02:03 AM   #9
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Originally Posted by passedpawn View Post
I go with Alton Brown.

http://www.foodnetwork.com/recipes/a...pe2/index.html

I've added peppercorns and some other spices (I think star anise and crushed coriander), but I think I'm just doing it simple this year.
i guess Alton has several recipes, i was going to go with this Altons brine:

http://www.foodnetwork.com/recipes/a...ipe/index.html
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Old 11-18-2012, 02:31 AM   #10
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i guess Alton has several recipes, i was going to go with this Altons brine:

http://www.foodnetwork.com/recipes/a...ipe/index.html
Thanks! That's the exact one I used last year. I was looking for that.
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