Brine Question

Discussion in 'Poultry' started by smokin relaxin steve, Nov 24, 2010.

  1. Hey Everyone... I am brining my first Turkey this year... its a big boy 22 pounder... I am cooking in the oven (i know i know shame on me)... but here is my question... How long should I brine the bird for... i have searched the Internet and have seen sooooo many different times... I figured i would go to where everyone knows best.... good old SMF!

    My Brine (in case you need it for the time period)

    2 gallons of water

    2 cups of kosher salt

    2 cups dark brown sugar

    2 whole onions

    1 tangerine

    1 hot cherry pepper

    Rosemary

    Thyme

    Pepper Corns

    Please let me know how long the bird should sit in the Brine... I put it in at 7:30AM this morning b4 work... also i heard its good to let them rest a bit after the brinning process, is this true?
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    i usually go about 12 hrs on the brine .

     If this a processed bird that has solution added ,i would cut the salt in half on the brine.

     it is ok to rest it.  won't hurt a thing.
     
  3. cmacv

    cmacv Smoke Blower

    The larger the bird the longer the brine time. As far as I know the rule to brining is and hour per pound.
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Actually how long to brine depends on whats in the brine especially the amount of salt and acid in the brine.
     
  5. I am only doing a 4lb breast this year, boneless. I have done it in the past (http://www.smokingmeatforums.com/forum/thread/84496/turkey-breast) but don't remember if I brined the boneless version (I did brine a bone-in version, which is basically a turkey with the limbs removed.)

    My question is:

    Do you still brine a boneless breast that has "up to a 17% solution for tenderness" from the factory/mfr? Will it do anything? How does the brine (if possible) displace the solution already in it?
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I would not recommand that you brine it for anymore then the 12 hours like Bob (eman) said.
     
  7. garyt

    garyt Smoking Fanatic

    One that big is best cooked in the oven anyway unless you are going to splatchcock
     

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