Brining time Question


 
M

MarkR IN

New member
Thinking of trying the apple brine recipe on about a 12 lb. turkey. The bird is enhanced with a 3% solution. I see brining time recommendations from 8 hrs. to 48 hrs. looking around the web so I was hoping for some recommendations. With the bird being injected with a 3% solutions is that enough to be concernerd about too much salt taste? Cooking for the family dinner so I want to get it right.

Thanks, Mark
 
I did the soy sauce brine in the rubs and marinade section, on a bird injected from the factory. I let it soak for 12 hours and then did a rub and it was great. The only thing I would have changed is instead of smoking it at 350 I'd have smoked it at 375 or 400
 
24 hrs should turn out great.

In addition, I recommend 12 to 24 hours removed from the brine, uncovered in the fridge. It'll dry the skin in an effort to have a crispy skin at the table.

Also, don't tent it to rest before carving or the steam with wreck your skin.
 
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