Reusing Turkey Brine for Chickens

frognot · 11-21-2012, 09:56 AM

Got my turkey in Patio Daddio's Ultimate TG Turkey brine (http://www.patiodaddiobbq.com/2009/1...key-brine.html) and am gonna take it out & smoke today. Thinking out doing a couple beer can chickens for dinner tonight & was wondering a couple of things.

1. Any reason not to use the turkey brine for those chickens.? It was made yesterday & always lots of ice in it.

2. Is brining a couple chickies for 4 hours or so (whatever time needed to cook a 14 lb turkey at 325 on a BGE) gonna do much for them?

This brine looked/smelled incredible and i hate to waste it.

Bludawg · 11-21-2012, 11:11 AM

As long as the brine has been kept cold I see no reason you cant dunk a few cluckers in there. I wet brine 1 hr per lb so it should work well.

code3rrt · 11-21-2012, 11:14 AM

^.....Yep, shouldn't be a problem, and the chickens should take up the brine ok in that amount of time.

Phubar · 11-21-2012, 11:30 AM

Do it!
I've done it a couple of times with different meats.
I also hate to throw away a good brine.

SmokeWatcher · 11-21-2012, 11:39 AM

Just don't store it long term.

frognot · 11-21-2012, 01:11 PM

It's a done deal. Thank y'all for the speedy feedback.

Ron_L · 11-21-2012, 01:26 PM

It sounds like it's too late, but if the brine has been used for the turkey I'm not sure I would feel comfortable using it for chickens. No science behind it, it just sounds like an opportunity for problems.

BBRick · 11-21-2012, 01:44 PM

Butchers re-use their brine all the time, they just need to keep it refrigerated and scoop loose parts out of it. The salt environment and temperature is not a nice one for bacteria. That's the whole purpose of salting and brining anyway.

jasonjax · 11-21-2012, 01:55 PM

Quote:

Originally Posted by BBRick

Butchers re-use their brine all the time, they just need to keep it refrigerated and scoop loose parts out of it. The salt environment and temperature is not a nice one for bacteria. That's the whole purpose of salting and brining anyway.

Not flavor and juiciness? I'm don't brine to kill bacteria... but that's just me.

P.S. If you don't get my wry sense of humor, I'm just joking with you.

BBRick · 11-21-2012, 02:07 PM

Quote:

Originally Posted by jasonjax

Not flavor and juiciness? I'm don't brine to kill bacteria... but that's just me.

P.S. If you don't get my wry sense of humor, I'm just joking with you.

For more flavor, you just leave the chunks in, the more the better !

11-21-2012, 09:56 AM	#1
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	Reusing Turkey Brine for Chickens Got my turkey in Patio Daddio's Ultimate TG Turkey brine (http://www.patiodaddiobbq.com/2009/1...key-brine.html) and am gonna take it out & smoke today. Thinking out doing a couple beer can chickens for dinner tonight & was wondering a couple of things. 1. Any reason not to use the turkey brine for those chickens.? It was made yesterday & always lots of ice in it. 2. Is brining a couple chickies for 4 hours or so (whatever time needed to cook a 14 lb turkey at 325 on a BGE) gonna do much for them? This brine looked/smelled incredible and i hate to waste it. __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

11-21-2012, 11:11 AM	#2
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	As long as the brine has been kept cold I see no reason you cant dunk a few cluckers in there. I wet brine 1 hr per lb so it should work well. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

11-21-2012, 11:14 AM	#3
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	^.....Yep, shouldn't be a problem, and the chickens should take up the brine ok in that amount of time. __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

11-21-2012, 11:30 AM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Do it! I've done it a couple of times with different meats. I also hate to throw away a good brine. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

11-21-2012, 11:39 AM	#5
SmokeWatcher is one Smokin' Farker Join Date: 05-06-07 Location: Florence, Az Downloads: 0 Uploads: 0	Just don't store it long term. __________________ Never miss an opportunity to shut up. UDS #1 UDS #2 Weber Platinum http://www.bbq-brethren.com/forum/album.php?u=4647

11-21-2012, 01:11 PM	#6
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	It's a done deal. Thank y'all for the speedy feedback. __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

11-21-2012, 01:26 PM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	It sounds like it's too late, but if the brine has been used for the turkey I'm not sure I would feel comfortable using it for chickens. No science behind it, it just sounds like an opportunity for problems. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

11-21-2012, 01:44 PM	#8
BBRick Is lookin for wood to cook with. Join Date: 05-16-12 Location: Amsterdam Downloads: 0 Uploads: 0	Butchers re-use their brine all the time, they just need to keep it refrigerated and scoop loose parts out of it. The salt environment and temperature is not a nice one for bacteria. That's the whole purpose of salting and brining anyway.