I brine all poultry and most cuts of pork. I do it for flavor profile but it does help with the moisture too. I see above that someone brines for 2 to 7 days. I've never brined anything longer than 3 days and no, I did not change the brine. Brining poultry longer than 24 hours is not recommended but I have brined both chicken and turkey for 48 hours with no problems.I have never tried a brine, not even on a turkey. Quick question, does the brine need to be changed regularly for sanitary reasons or no? Thanks for the help
When I brine I also inject at the start of the brining period. On poultry I just inject the breast meat. Then into the brining bag, seal it up air tight, then in the refrigerator or a cooler filled with ice.
By injecting you can get away with much shorter brining periods, like 12 hours, but I can tell the difference in the taste between a meat that has been short brined compared to 24 hours or longer.
I use Ziplock bags for brining. I have 2, 3, and 10 gallon sizes. The 2 gallon gets the most use. 3 gallon next most used. The 10 gallon I use just for big turkeys. The 3 and 10 gallon sizes are actually storage bags but they are food safe.
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