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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-19-2013, 11:37 AM | #1 |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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Turkey Dilemma
Subject:
13 lb. already enhanced bird Dilemma: Put the turkey in a salt/sugar brine solution this morning with plans of cooking it tomorrow. Got called out of town and will be gone from Sunday morning until Monday evening. The turkey will get cooked Tuesday. Possible Solutions: 1)Leave the bird in the brine until I get home for a total of about 60 hours brine time. Pull, fridge overnight and cook Tuesday. 2)Replace the brine water with clean water in the morning and let the brine equalize for about 36 hours. Pull, fridge overnight and cook Tuesday. I remember Thirdeye doing something similar to this, and thought this might be an opportunity to try it. 3)Pull the bird from the brine in the morning and bag it in the fridge. Cook Tuesday. 4)Pull the bird from the brine and leave in the fridge uncovered for about 36 hours to really dry the skin out. Cover Monday night and cook Tuesday. Any and all input appreciated Paul
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There is a huge difference between the guy who knows it all and the one who wants to know it all. |
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10-19-2013, 11:59 AM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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why bother the brine has already been done that is what ENHANCED means
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-19-2013, 12:05 PM | #3 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
It's ok to leave it in a brine for that long... normally 24 hours would be the norm but it's all good.
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10-19-2013, 02:49 PM | #4 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
_____________________________ Hey Paul, I've brined many a bird for 48 hours, so 60 will not be a show stopper. Going with a weaker brine would work too (long time with a weaker brine = short time with a stronger brine). I've rested birds in the fridge for 24 hours, so I would think you would be okay going 36. As long as you have a cold fridge, I think I would either go with the weaker brine for 60 hours, or the 36 hour rest. OR, convince your neighbor to stop over and rinse the brine, dry the bird and get it back in the fridge on Sunday night.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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1 members found this post helpful. |
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10-19-2013, 02:57 PM | #5 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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If that long the meat will be a bit mushy. I quit brining long ago.
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george spam, can't live without it |
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10-19-2013, 03:29 PM | #6 | |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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Quote:
Bagged or uncovered in the fridge for the 36 hour rest?
__________________
There is a huge difference between the guy who knows it all and the one who wants to know it all. |
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10-19-2013, 03:34 PM | #7 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I would pull it out of the brine, rinse and pat it dry, and bag it while you are gone.
BTW, did you put any herbs in your brine? It is a great way to infuse some herbal flavors into the bird. CD |
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10-19-2013, 03:51 PM | #8 |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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I have always made compound butter for my herb component CD.
I will have to try it in the brine next time. Thanks Paul
__________________
There is a huge difference between the guy who knows it all and the one who wants to know it all. |
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10-19-2013, 04:23 PM | #9 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I'm thinking bagged until you hit home, then uncover it.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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