turkey brine

Discussion in 'Poultry' started by clintconaway, Nov 21, 2009.

  1. clintconaway

    clintconaway Fire Starter

    I will be brining a 6.5lb turkey breast tonight using tips tips however I have one question how long can I wait to smoke the meat after the brine is complet.
    Remember
    luck is what happens action meets preperation (Bob Knight)
     
  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Keep it in the fridge, I've gone overnight easy.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I use Tip's brine and have went from 10-16 hours and not really noticed any difference. Less or more time may work as well but this is just what my times usually are
     
  4. tn_bbq

    tn_bbq Smoking Fanatic

    Poultry is pretty forgiving. I think I've brined a couple through the years for a couple, two three days before with no issues.

    Sometimes, I'll even put a frozen bird in the brine so it thaws and brines at the same time.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have always just brined mine for overnight or alittle more and they all seemed to be alright. I like tips brine too.
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    I put mine in a colander and let er drip for 30 minutes first, them smoke it.
     
  7. raceyb

    raceyb Smoking Fanatic

    If I understand your question correctly, you are asking how long can you store the turkey in the fridge after you have completed the brine and removed it from the fridge?

    I'd say you can easily store it in the fridge for two or three days in an airtight wrap or container. The night before you smoke it, let it air in the fridge and you'll get a crisper skin. this assumes that your fridge maintains a temperature in the upper 30's and not much higher.
     
  8. fire it up

    fire it up Smoking Guru OTBS Member

    Do you have a certain tie frame it will be sitting or just wondering in general?
    You can let it sit overnight but whenever I do poultry I let it sit out of brine in the fridge for a minimum of two hours, as others stated-it helps dry the skin out and crisp it up and it also will give the brine a chance to absorb back into the meat properly.
     

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