lgilmore

Recipes 

second and third for food network's atlton Brown's brine.

I would not go much beyond 24 hours, overnight is usually good enough. Too long and I think you'll kinda regret the outcome. I usually threw mine in a brine bucket for about 14-16 hours (overnight) and have turkeys come out that are really juicey and good eating.

basilchef

Recipes 

Depends on how potent your brine is. There isnt alot of fat so the brine will work fast. I brine poultry in hours not days.

OG2620

Recipes 

For turkeys up to 16 lbs., Bon Appetite (November 2012) recommends 72 hours.

hillbilly61

Recipes 

Try this brine I started using it a couple years back use a large enough pot or cooler mix 4 -64 oz cranberry pomegranate juice ocean spray brand is what I use add 2 cups kosher salt let set in fridge over night ( 8 to 10 hours)

pickles

Recipes 

I've recently read that after brining you should let the bird sit in the fridge overnight to allow skin to dry. Apparently it helps crisp up the skin. Anyone have experience with this?

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hillbilly61

Recipes 

After I take tithe bird out I rinse well with cool water and pt dry and cook as normal

basilchef

Recipes 

Yes, also let the bird temper a bit before roasting/frying.

Yooper

Recipes 

That's the one I use also. Sort of. I boil some celery in the brine, and some carrots and onions and skip the candied ginger. It's awesome, either in the oven or on the grill. I've also used beer in the brine (very good), or apple cider (ditto).

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wolfstar

Recipes 

I will brine for 3 days with this...all amounts are rough since I just wing this sh*t most of the time


2 gallons of apple juice.
1.5 cups kosher salt
3 cups course chopped cellary
2 cups couarse choped carrots
3 tbs course FRESH ground black pepper
(optional) 1/4 cup crushed juniper berries

I brine in an oven bake bag and move things around every 6-8 hours if possible.

This allows for some very subtle but very well balanced flavors to enhance the turkey.

When I use the juniper berries I will smoke or grill the turkey over hickory...We are butterflying the bird and grilling over hickory this year.

If I use more salt, I will brine for shorter periods, but I am left with the impression that the brine does not fuly penetrate the bird this way.

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humann_brewing

Recipes 

I went 48 hours last year but can't find the recipe this year, it had the generic merquia (sp) celery, carrot, onion in it but I can't seem to find it

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