Hi all. I have just put my Christmas turkey into a very basic brine, and the plan is to let it sit 'til Christmas Day then cook it. I normally use Pops' brine recipe when I cook in my smoker but this turkey will be cooked in the oven. Now that I'm a few hours into the brining process I've begun to wonder whether the turkey will be ok sitting 2 days in the brine before cooking without any cure in the mix.
The turkey was defrosted in the refrigerator, put straight into the chilled brine (I also injected the breast and leg meat with brine), and put back in the fridge. It will sit in the brine for 2 days, then be cooked, put in an esky/cooler wrapped in foil and towels, rested for an hour then served.
Does this timeline sound ok in terms of bacteria forming? I'm used to defrosting meat and cooking it immediately or at least that day so this is unfamiliar territory for me. The last thing I want is to make a whole bunch of people sick.
My brine is made from
1 gallon water
1 cup salt
1 cup sugar
Any info/opinions would be much appreciated.
cheers
Pete
The turkey was defrosted in the refrigerator, put straight into the chilled brine (I also injected the breast and leg meat with brine), and put back in the fridge. It will sit in the brine for 2 days, then be cooked, put in an esky/cooler wrapped in foil and towels, rested for an hour then served.
Does this timeline sound ok in terms of bacteria forming? I'm used to defrosting meat and cooking it immediately or at least that day so this is unfamiliar territory for me. The last thing I want is to make a whole bunch of people sick.
My brine is made from
1 gallon water
1 cup salt
1 cup sugar
Any info/opinions would be much appreciated.
cheers
Pete