Home Brew Forums > Food and Beverage > Cooking & Pairing > how long do you brine?
Reply
 
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
Old 11-18-2012, 01:16 AM   #2
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 1 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 21,266
Liked 4438 Times on 2682 Posts
Likes Given: 3780

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


__________________
- Andrew
passedpawn is offline
 
Reply With Quote
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: UP of Michigan
Posts: 64,761
Liked 5761 Times on 4124 Posts
Likes Given: 1436

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

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
 
Reply With Quote
Old 11-18-2012, 01:24 AM   #4
OG2620
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Monmouth, Maine
Posts: 260
Liked 9 Times on 8 Posts
Likes Given: 8

Default

I'm going to brine for 72 hours this year.
OG2620 is offline
 
Reply With Quote
Old 11-18-2012, 01:26 AM   #5
FastAndy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Denver, CO
Posts: 1,116
Liked 163 Times on 129 Posts
Likes Given: 20

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
Old 11-18-2012, 01:32 AM   #6
jmcquesten
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 319
Liked 38 Times on 28 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
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
Old 11-18-2012, 01:38 AM   #8
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 1 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 21,266
Liked 4438 Times on 2682 Posts
Likes Given: 3780

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.
__________________
- Andrew
passedpawn is offline
 
Reply With Quote
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
Old 11-18-2012, 02:31 AM   #10
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 1 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 21,266
Liked 4438 Times on 2682 Posts
Likes Given: 3780

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.


__________________
- Andrew
passedpawn is offline
 
Reply With Quote
Reply


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


Forum Jump

Newest Threads

LATEST SPONSOR DEALS