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

In article <3fe4fff0$1_2@aeinews.>, "elaine" > wrote:

> 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" > wrote in message news:3fe4fff0$1_2@aeinews....
> 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 wrote:
>
> 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" > wrote in message news:3fe4fff0$1_2@aeinews....
> 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.