| T O P I C R E V I E W |
| LindaEllen |
Posted - Nov 23 2008 : 9:42:06 PM
I put my Thanksgiving turkey , 20lb's in a bucket of brining solution this morning , am I in trouble with it being brined until Thanksgiving? Whats the longest I can leave in the brine and if only a couple of days whats the best way to store the bird in the fridge, in cold water or without water?
Thanks for any help on my early start.
Linda
Farmgirl Sister #343
Locust Trail Homestead
http://www.homesteadblogger.com/walkabout/
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| 6 L A T E S T R E P L I E S (Newest First) |
| K-Falls Farmgirl |
Posted - Nov 24 2008 : 8:17:24 PM
Raising hand! Yes, you do not want to keep it in abrine more than 24 hours. Remove it & store in refrigerator wrapped so it doesn't dry out.
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Cheryl #309
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| willowtreecreek |
Posted - Nov 24 2008 : 4:57:34 PM
I have never brined mine more than 24 hours. The salt will really break down the meat after that long. I agree you should pull it out until probably wednesday morning. That is when mine will go into the brine. I have a 23 pounder.
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| LindaEllen |
Posted - Nov 24 2008 : 2:35:58 PM
Thank You Alee. I will do just that. I posted my last reply and then I hit the road to town, not seeing your reply. Thanks again, that all makes sense. I don't want to have a salt lick for my company, lol. Happy Thanksgiving : )
Linda
Farmgirl Sister #343
Locust Trail Homestead
http://www.homesteadblogger.com/walkabout/
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| LindaEllen |
Posted - Nov 24 2008 : 05:56:34 AM
Thank you jpbluesky, I bought it fresh and thought I'd better get it brined but may just be to soon to keep in there that long.
I talked to a friend today who told me to go ahead and pull the turkey out for a couple of days and put back in the brine (she does not brine) So I hope the farmgirl you speak of does see this thread : ).
OH the turkey!!!!
Happy Thanksgiving to you
Linda
Farmgirl Sister #343
Locust Trail Homestead
http://www.homesteadblogger.com/walkabout/
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| Alee |
Posted - Nov 24 2008 : 05:54:39 AM
You should only brine a turkey of about 20 lbs for up to 48 hours. After 48 hours it starts to be saltier and meat structure can break down as more salt and water migrate into the meat cells via osmosis.
If you have a cooler you can always keep it in a really cool place in a cooler until Thanksgiving. I wouldn't have it sit in water or all the brined flavor will migrate out of the turkey. I would however either cover it with slightly damp paper towels or a slightly damp very clean tea towel. Then mist gently whenever the covering seems to be getting dry.
Sounds like you are going to be having a yummy turkey for Thanksgiving!
Alee
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| jpbluesky |
Posted - Nov 24 2008 : 05:37:48 AM
Ronna, one of the farmgirls on this site, told me she has brined turkeys for a long time and if I had questions, she would help. I have not emailed her because I am doing my turkey at x-mas, but I plan to find out how she does it. Perhaps you could email her, or she might see this thread.
I have a feeling brining it until Thanksgiving would be a little too long. Sorry I do not have your answer, but maybe Ronna will!
Farmgirl Sister # 31
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