brining for beginners

In article 3fe4fff0$1_2@aeinews. said:

I copied a great recipe for brining turkeys on this newsgroup a couple of weeks ago. This may be a
stupid question. But when I make the brine - I soak the turkey in it on Tuesday and Wednesday -
rinse off the brine Wed. night - then cook the turkey on Thursday? My question is: when I do the
brine thing, should it be refrigerated?

Thank you ---------so much to think about!!!! Elaine

It should be either refrigerated, or placed in a cooler chest (or suchlike) with ice to keep it cold
(or left outside, if that will be between freezing and about 40 degrees F. -- if left out, be sure
to secure it from curious beasties!)

12-24 hrs is adequate for brining even a large turkey (using 1 cup kosher salt per gallon, etc.).

Put the bird (works for chickens as well) in the brine and keep it cold (in the 'fridge or a
cooler). Rinse, pat dry, and re-season (no additional salt), and cook.

I have heard some people suggest putting the bird back into the 'fridge overnight after rinsing and
drying to dry and hence crisp up the skin - like Chinese ducks hanging to dry in the breeze.

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Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"elaine" <[email hidden]> wrote in message news:3fe4fff0$1_2@aeinews....

Quoted message said:

I copied a great recipe for brining turkeys on this newsgroup a couple of weeks ago. This may be a
stupid question. But when I make the brine - I soak the turkey in it on Tuesday and Wednesday -
rinse off the brine Wed. night - then cook the turkey on Thursday? My question is: when I do the
brine thing, should it be refrigerated?

Thank you ---------so much to think about!!!! Elaine

The length of time you should brine has been discussed a lot on NGs, particularly alf.food.barbecue.
I have brined for 12 hours, 24 hours, and two days. Two days is too long. The turkey gets mushy. 24
hours is about right. You brine at garage temperature as long as you are above 35 degrees latitude,
and in the winter, where the garage temp. is about 40 degrees F. Buy a 5 gallon food grade
polyethylene bucket at a restaurant supply house or a wine making outlet. Cheers, Kent

elaine said:

I copied a great recipe for brining turkeys on this newsgroup a couple of weeks ago. This may be a
stupid question. But when I make the brine - I soak the turkey in it on Tuesday and Wednesday -
rinse off the brine Wed. night - then cook the turkey on Thursday? My question is: when I do the
brine thing, should it be refrigerated?

Thank you ---------so much to think about!!!! Elaine

"elaine" <[email hidden]> wrote in message news:3fe4fff0$1_2@aeinews....

Quoted message said:

I copied a great recipe for brining turkeys on this newsgroup a couple of weeks ago. This may be a
stupid question. But when I make the brine - I soak the turkey in it on Tuesday and Wednesday -
rinse off the brine Wed. night - then cook the turkey on Thursday? My question is: when I do the
brine thing, should it be refrigerated?

It should either be refrigerated or kept cold while it is brining. Next time I brine a turkey I plan
on freezing some zip lock bags filled with water and placing them in the brine with the turkey to
keep it cold because a 5-gallon bucket won't fit in my fridge.