Brining time

Discussion in 'Poultry' started by smoke-n-g, Nov 21, 2007.

  1. I have 3 turkeys going on tomorrow. I was going to brine all night, but after reading a few posts on brining here, I think maybe I might be too long. I was going to put them in the brine tonight around 9-10 start cooking tomorrow morning at 9 to be done by 3. The turkeys are 9 to 10# ea. Does this timing seem right. I have read here to take my temp up to 300-350 in the smoker, good thing I read that. I did one last year at 225 like I do BBQ, I will go higher this time. I have a smoker with sidebox.

    Does this look right?
    Thanks for any input.
     
  2. seaham358

    seaham358 Smoking Fanatic OTBS Member

    You can brine 12-24 hours if you like, I'm doing a 20 hour brine.
    They say higher temp help crisp the skin, so if thats what you want the cook at a higher temp. Cooking at lower temps does not make it bad its just a different way of Qing the bird.
    there are many ways to do things and get a great end result..
     
  3. I would definatelt go all night. Did it with some chickens a couple of weeks ago and they were awesome. I did for something like 20 hrs myself, I'v heard the longer the better. I dunno
     
  4. homebrewru

    homebrewru Fire Starter

    Greg,
    Definitely brine all night. 24 hours is the max. Let us know how it goes. Have a Happy Thanksgiving!
     
  5. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    18-24 hours. Be absolutely sure to rinse off, inside and out, before cooking. Doing a 24-hour right now using half apple cider, half water, in with the salt, spices, etc.
     
  6. Thanks for the feedback everyone, I just got done putting them in the soak. It was about 8:00 and I plan on cooking at 8 in the morning.

    There's gonna be a house full!! Serenity Now!!
     

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