Brining 101

Oldpro1946 · 11-21-2012, 04:31 PM

I read Brining 101 on the forum. The title was "How to Smoke a Turkey in one simple page". I hope someone remembers this post. What it didn't point out was when to take the turkey out of the brine so that it could dry well enough to smoke. I am supposed to brine the turkey for 48 hours in "Smokin' Okie's Holiday Turkey Brine". When should I take it out so that it will be ready/dry for the smoker by noon on Thursday? Thanks for the help.

fnbish · 11-21-2012, 04:40 PM

I take mine out of the brine about 30-45mins before cooking and pat dry with paper towels.

Oldpro1946 · 11-21-2012, 04:42 PM

Quote:

Originally Posted by fnbish

I take mine out of the brine about 30-45mins before cooking and pat dry with paper towels.

Do let it stand out or put it in the fridge to dry? Thanks.

WineMaster · 11-21-2012, 06:57 PM

Holiday Brine Rocks!
With a heavy hand of 3 Eyz

NotoriusPIG · 11-21-2012, 10:02 PM

I take mine out the night before and let her dry in the fridge uncovered. Makes for crispier skin!

MisterChrister · 11-22-2012, 12:06 AM

Pull from the brine at least 4-6 hours before the cook, pat dry, and leave uncovered in the fridge until you cook it. I have a little micro fan that I put in the fridge aimed at my turkey. Great skin!!

11-21-2012, 04:31 PM	#1
Oldpro1946 On the road to being a farker Join Date: 10-03-11 Location: Chicago W Suburbs Downloads: 0 Uploads: 0	Brining 101 I read Brining 101 on the forum. The title was "How to Smoke a Turkey in one simple page". I hope someone remembers this post. What it didn't point out was when to take the turkey out of the brine so that it could dry well enough to smoke. I am supposed to brine the turkey for 48 hours in "Smokin' Okie's Holiday Turkey Brine". When should I take it out so that it will be ready/dry for the smoker by noon on Thursday? Thanks for the help.

11-21-2012, 04:40 PM	#2
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	I take mine out of the brine about 30-45mins before cooking and pat dry with paper towels. __________________ -Jason 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

11-21-2012, 06:57 PM	#4
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Holiday Brine Rocks! With a heavy hand of 3 Eyz __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

11-21-2012, 10:02 PM	#5
NotoriusPIG Is lookin for wood to cook with. Join Date: 08-14-12 Location: Hudson, MA Downloads: 0 Uploads: 0	I take mine out the night before and let her dry in the fridge uncovered. Makes for crispier skin! __________________ 22 WSM, 22 Weber kettle, Weber Silver B, Maverick ET732, PartyQ

11-22-2012, 12:06 AM	#6
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Pull from the brine at least 4-6 hours before the cook, pat dry, and leave uncovered in the fridge until you cook it. I have a little micro fan that I put in the fridge aimed at my turkey. Great skin!! __________________ Kettleheads Anonymous Platinum Member