The Great Bottle Opener Giveaway

Home Brew Forums > Food and Beverage > Cooking & Pairing > how long do you brine?

Reply
 
LinkBack Thread Tools
Old 11-18-2012, 01:12 AM   #1
BillBeer247
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: ithic, nj
Posts: 81
Liked 2 Times on 2 Posts

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)

__________________
BillBeer247 is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2012, 01:16 AM   #2
passedpawn
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 18,116
Liked 2970 Times on 1882 Posts
Likes Given: 2512

Default

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

__________________
try to earn what lovers own
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2012, 01:21 AM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,056
Liked 4202 Times on 3059 Posts
Likes Given: 782

Default

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).

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2012, 01:24 AM   #4
OG2620
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Monmouth, Maine
Posts: 260
Liked 7 Times on 6 Posts
Likes Given: 8

Default

I'm going to brine for 72 hours this year.

__________________
OG2620 is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2012, 01:26 AM   #5
FastAndy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Reno, NV
Posts: 1,037
Liked 150 Times on 118 Posts
Likes Given: 19

Default

Slightly off topic......


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

__________________
FastAndy is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2012, 01:32 AM   #6
jmcquesten
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 212
Liked 28 Times on 22 Posts

Default

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.
__________________
jmcquesten is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2012, 01:34 AM   #7
bquirolo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: San Francisco, California
Posts: 3
Default

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.

__________________
bquirolo is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2012, 01:38 AM   #8
passedpawn
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 18,116
Liked 2970 Times on 1882 Posts
Likes Given: 2512

Default

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.
__________________
try to earn what lovers own
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2012, 02:03 AM   #9
BillBeer247
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: ithic, nj
Posts: 81
Liked 2 Times on 2 Posts

Default

Quote:
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
__________________
BillBeer247 is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2012, 02:31 AM   #10
passedpawn
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 18,116
Liked 2970 Times on 1882 Posts
Likes Given: 2512

Default

Quote:
Originally Posted by BillBeer247 View Post
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.
__________________
try to earn what lovers own
passedpawn is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brine using Liquid Malt Extract GatorNutz Cooking & Pairing 6 08-02-2013 12:05 PM
Dry hopped turkey brine? gannawdm General Beer Discussion 17 11-24-2010 07:33 PM
Pickled eggs - reuse the brine for next batch? jhubert Cooking & Pairing 4 02-10-2010 04:24 PM
Turkey Brine farmbrewernw Cooking & Pairing 29 11-29-2008 01:13 PM
olive brine, any opinions? babbott Recipes/Ingredients 2 05-26-2008 02:03 PM