Brine time!

[robby6pack]

How long is too long to brine a turkey? Is 20ish hours too long?

 

[browneyesvictim]

No. But it depends on what the salt concentration is and what you are expecting.

 

[robby6pack]

No. But it depends on what the salt concentration is and what you are expecting.

3/4 cup salt per gallon of water, thyme, rosemary, garlic and a little bit of pineapple juice. Not trying to get tons of flavor, just not s dry turkey.

 

[texomakid]

I can tell you what I recently learned on a practice run a few weeks ago.
Check the % of solution in your Turkey some come with as much as 8% max. The current Turkey I have is only 4% max. I suggest Kosher salt and from my experience only brine about 1 hour per pound. I brined a 10# turkey for 24 hours that was up to 8% solution already and it was just a bit too salty but we ate the entire turkey. So I'm going to only brine about 12 hours this round with that 4% fresh turkey I plan to cook.
I think your posted brine recipe looks good. That should give you a good result. I'll basically use the same brine but I'm going to use 100% pure apple juice but Pineapple actually sounds tasty!
I'm fixing to prepare my brine now.
Let us know how your bird turns out?

 

[browneyesvictim]

I don't want to cross post... but I just answered this in another thread. See post #10.

https://www.smokingmeatforums.com/threads/ref-brining-a-bird-a-turkey-that-is.281606/#post-1896436

 

[chef jimmyj]

20 hours should not be an issue. The salt you used was not too high. I have brined with a 1/2C M. Kosher in a gallon water for 72 hours with no saltiness or mushy meat issues...JJ