Brining Turkey Early
Hi. I put the turkey in the brine 2 hours ago. I then realized I did it a day early. So, I would like to know:
1. Should I leave it in the brine, take it out in 24 and then pat dry and keep in frig til we Deep Fry it on Thursday (22 hrs later) or
2. Take turkey out of brine, pat dry, hold in frig and bring brine to boil and then chill and use it to brine the turkey on Wed? I"ve a ton of lemons, oranges and aromatics in there.
Thanks for your help. I'm cooking my first Thanksgiving for both husband and my families!!
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7 Comments:
if you take it out you have to trash the brine. it is contaminated and bringing it to a boil may kill most of the pathogens and bacteria but seems like it would be easier to just make more brine. Although if you have a ton of citrus, I guess that could be too expensive.
I say leave it in now and let it dry in the fridge. since you are deep frying, probably really good for it as well as the skin will have ample time to dry out.
intheyearofthepig at 5:33PM on 11/25/08
yeah, leave and dry. You could even leave it in there longer.
seikel at 5:54PM on 11/25/08
Drying it overnight is actually recommended in order to get a crisp skin (not really a problem if you are going to fry it). I would think it would be ok to let it stay in the brine an extra day--I have heard of people doing this--but given that you are going to fry it, it would probably work better to let it dry.
smallblondemom at 6:59PM on 11/25/08
I brine my turkey starting Tuesday every year. Don't sweat it! I don't dry the turkey for any period and have gotten great crispy skin using the Alton Brown high heat method. (I use a different brine.)
therealchiffonade at 7:32PM on 11/25/08
we put ours in the brine this morning, I think it really depends on how much salt is in your brine, the more salt you use, the less time is needed... we only have a little over a 1/4 cup of salt for 36 hours of brining.
Southern_bella at 8:30PM on 11/25/08
I'm putting mine in the brine in a couple of hours (I'm making breast only, if I were going with the whole turkey, I would have put it in this morning). Like Southern_bella, I don't use too much salt in my brine, and brine it longer. You can always dilute your brine with water if it's too salty.
brooke29 at 8:41PM on 11/25/08
You inject a fried turkey you don't brine it. The added water can cause spattering that can burn you. Inject the turkey and then dry rub. Leave the turkey to dry off. Brining works best for roasting meat.
JerzeeTomato at 1:20AM on 11/26/08