Turkey in brine and put on hold


 
B

Brian Trommater

TVWBB Super Fan
I put a turkey in the apple brine today at noon. I was planning on smoking tomorrow but may have to wait until friday now. Will it be ok to leave in brine or should I take it out tomorrow? Dont want it to end up to salty.
 
Take it out after 24-36 hours and let it air dry in the fridge for 24 hours. That's my standard method.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
Take it out after 24-36 hours and let it air dry in the fridge for 24 hours. That's my standard method. </div></BLOCKQUOTE>

Yeah you should be doing this anyway, it really helps the skin not be so inedible.

Well, this and cooking it over 300 degrees.
 
Turkey came out very moist and tender. Can't say that I really tasted any of the flavors from the apple brine though. Think next time I will just try a basic brine and compare.
 
Brian,for Christmas,I did a turkey breast that I added apple juice to the brine. We also couldn't detect a noticable difference in taste,but it was very yummy!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Can't say that I really tasted any of the flavors from the apple brine though. </div></BLOCKQUOTE>

I've switched to a basic brine myself, after making similar observations. I don't think the short brining times of things like turkey and chickens is sufficient to transfer any real flavors. Plus, when you're cooking up gallons of brine, the small additions of spices often recommended must be so diluted.

pH can also be a factor altering the effectiveness of a brine. So sometimes I wonder if adding acidic fruit juice isnt negating the brine's effect.
 
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