Turkey Brining Question/Building a Bird


 
LarryR

LarryR

TVWBB Diamond Member
So after visiting and calling 10 + local stores there's not a fresh turkey in the entire county to be found, so, I'm going to build my bird; fresh breast, fresh thigh and fresh legs. So here's my question(s), I normally brine my birds 24 hours, however, since the largest piece (the breast) will probably come in around 5/6 lbs I'm thinking more like 8 hours. Also, I usually ice down my breasts while she's sitting on the counter for about an hour. This helps achieve perfect timing between the breast and dark meat. I'm thinking I'll just leave the breast in the fridge and let the legs and thighs sit on the counter for about an hour, this makes sense right?

Thanks in advance for any input. I'll be doing this manufactured bird tomorrow over cherry wood probably around 275. Will post some pictures.
 
Larry,

I find that an 8 hour brine and a 12 hour air dry in the fridge works well on turkey breasts. YMMV
icon_wink.gif


Bill (thanks for the tip on icing down the breast meat)
 
I'll echo Bill and add--<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm thinking I'll just leave the breast in the fridge and let the legs and thighs sit on the counter for about an hour, this makes sense right? </div></BLOCKQUOTE>
yes, it makes sense.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
So after visiting and calling 10 + local stores there's not a fresh turkey in the entire county to be found, so, I'm going to build my bird; fresh breast, fresh thigh and fresh legs. So here's my question(s), I normally brine my birds 24 hours, however, since the largest piece (the breast) will probably come in around 5/6 lbs I'm thinking more like 8 hours. Also, I usually ice down my breasts while she's sitting on the counter for about an hour. This helps achieve perfect timing between the breast and dark meat. I'm thinking I'll just leave the breast in the fridge and let the legs and thighs sit on the counter for about an hour, this makes sense right?

Thanks in advance for any input. I'll be doing this manufactured bird tomorrow over cherry wood probably around 275. Will post some pictures. </div></BLOCKQUOTE>

Larry, I know what you mean about fresh turkeys. There's not one to be found here also. I spoke to the meat market managers from Savemart and Safeway last week and they said I could have one in 3-4 days. So I decided to get a frozen turkey (it's from Xmas) for .49/pound. Brined it for 24 hours and smoked it up with some cherry wood. Temps. ranged from 350°-400° at the dome. The turkey weighed 15.5 lbs and it took me a little over 2 hours to smoke. Came out great.

Erik
 
OK, here's a tip, don't turn your back on balancing 1 gallon zip lock bag containing a brining turkey breast. It will not survive the 3 foot fall and will explode when it hits the kitchen floor. On the flip side my kitchen smells like Jack Daniels and Maple Syrup, could be worse I suppose.
 
You must log in or register to reply here.

 

Back
Top