We have been expecting relatives to come visit from out of state. Wanting to greet them with a smoked whole turkey for their first meal here. I've unthawed the bird in the fridge for several days and placed it in a wet brine around noon on Friday thinking I would remove from brine around noon today (Sat.) inject, let rest for a short time for the injected parts to saturate and then get it on the MAK II star around 2 PM today. Well we get a call late last night and they are not going to be here as planned but a day later. My question is can I leave the bird in the wet brine for roughly 48 hours without ill effect? If not recommended I'll go ahead and resume with original plan and they can have left overs. I sure would appreciate your advice on this. First time smoking a turkey so want to do as much correctly as I can. Thanks in advance.
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HELP..How Long In A Brine?
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It won't help you today but I like to dry brine my birds for three days in the fridge. I spatchcock the bird, then just dust with kosher salt, bag in a turkey cook bag and refrigerate. On day three I rub butter mixed with your choice of herbs under the skin. That's when I go to the grill on indirect heat at 225 or so. It cooks faster and incredibly juicy! You can cambro for a few hours as well if you are done too early.
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Here's a Norman Rockwell variation for festive events. https://pitmaster.amazingribs.com/fo...ockwell-turkeyLast edited by EdF; September 9, 2018, 09:43 AM.
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Eric
I dry brine turkey, too .... spatchcock it, then get the kosher salt under the skin and directly on to the thighs and breasts. Also lightly dust the skin, too. It helps dry out the skin, which leads to much crispier skin, in my experience. I like to dry brine in the fridge for at least 24 hours, preferably 48.
Cooking a turkey in the summer: https://pitmaster.amazingribs.com/fo...ummer-turkey-p
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Depends on brine strength. If it’s an equilibrium brine, no problem. If it’s an oversalt brine, no. You will ruin your bird. If you don’t know, it’s not an equilibrium brine and you should remove the turkey from the brine at the normal schedule, rinse and refrigerate until you cook.
Ive over brined poultry before. It’s not good.
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Well it turned out receiving rave reviews from those who partook. Unfortunately I didn't take time to take any photos. I got so absorbed in the things I needed to accomplish in a short time I dropped that ball. Anyway thanks again to all who responded. As expected the advise was spot on.
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