JC Dill wrote:
>
> How long is too long to brine a turkey? I'm picking up my turkey
> today, BBQing it on Thursday. Are there any reasons to NOT brine it
> for more than 24 hours?
>
> I'm planning on cooking it stuffed. I know that most sites say "don't
> do that" but I'm going to bring the grill up to oven temp (350 or
> higher) and use it like an oven. If anyone has any *grill-specific*
> reasons that cooking a stuffed turkey this way is a bad idea, I'd love
> to hear your reasons.
>
> I've detailed my cooking plan in my blog:
>
> <http://jcdill.com/blog/?p=61>
>
> Comments on my blog or here in the newsgroup(s) (ba.food,
> alt.food.barbecue) are both welcomed.
>
> Thanks!
>
> jc

One time, I "over" brined a turkey breast, and it was awful -- way, way
too salty and ended up wasted! I had brined it about 24 hours or so,
and I think perhaps 8 hours would have been plenty. So yes, there is a
reason not to brine a turkey (or pork, for that matter) for too long.
It's probably better to underbrine than it is to overbrine <g>.

Sky

In article >,
skyhooks > wrote:
>JC Dill wrote:
>> How long is too long to brine a turkey? I'm picking up my turkey
>> today, BBQing it on Thursday. Are there any reasons to NOT brine it
>> for more than 24 hours?
>
>One time, I "over" brined a turkey breast, and it was awful -- way, way
>too salty and ended up wasted! I had brined it about 24 hours or so,
>and I think perhaps 8 hours would have been plenty. So yes, there is a
>reason not to brine a turkey (or pork, for that matter) for too long.
>It's probably better to underbrine than it is to overbrine <g>.

Isn't brine time dependent on the salt concentration?

We agree that brine time is dependent upon the salt to water ratio. In
any case, brining time should not exceed 24 hours! The salt
penetration will ruin the flavor and the texture of the bird.

Be sure to use iodine-free salt as well. If you're interested, we have
a new Grilled Turkey recipe on our site which includes a "How to Brine"
section.

http://www.grilljunkie.com/recipes.html

We also recommend checking out Derrick Riches site on about.com. He
does a great job covering brining techniques while also providing some
good brine recipes.

http://bbq.about.com/od/brinerecipes/r/bl90821a.htm


Happy Thanksgiving!

GrillJunkie



null wrote:
> In article >,
> skyhooks > wrote:
> >JC Dill wrote:
> >> How long is too long to brine a turkey? I'm picking up my turkey
> >> today, BBQing it on Thursday. Are there any reasons to NOT brine it
> >> for more than 24 hours?
> >
> >One time, I "over" brined a turkey breast, and it was awful -- way, way
> >too salty and ended up wasted! I had brined it about 24 hours or so,
> >and I think perhaps 8 hours would have been plenty. So yes, there is a
> >reason not to brine a turkey (or pork, for that matter) for too long.
> >It's probably better to underbrine than it is to overbrine <g>.
>
> Isn't brine time dependent on the salt concentration?

As an additional guide, 10 -12 hours of brining is perfect for a 12-14
pound bird.

Hope that helps!

GrillJunkie


GrillJunkie wrote:
> We agree that brine time is dependent upon the salt to water ratio. In
> any case, brining time should not exceed 24 hours! The salt
> penetration will ruin the flavor and the texture of the bird.
>
> Be sure to use iodine-free salt as well. If you're interested, we have
> a new Grilled Turkey recipe on our site which includes a "How to Brine"
> section.
>
> http://www.grilljunkie.com/recipes.html
>
> We also recommend checking out Derrick Riches site on about.com. He
> does a great job covering brining techniques while also providing some
> good brine recipes.
>
> http://bbq.about.com/od/brinerecipes/r/bl90821a.htm
>
>
> Happy Thanksgiving!
>
> GrillJunkie
>
>
>
> null wrote:
> > In article >,
> > skyhooks > wrote:
> > >JC Dill wrote:
> > >> How long is too long to brine a turkey? I'm picking up my turkey
> > >> today, BBQing it on Thursday. Are there any reasons to NOT brine it
> > >> for more than 24 hours?
> > >
> > >One time, I "over" brined a turkey breast, and it was awful -- way, way
> > >too salty and ended up wasted! I had brined it about 24 hours or so,
> > >and I think perhaps 8 hours would have been plenty. So yes, there is a
> > >reason not to brine a turkey (or pork, for that matter) for too long.
> > >It's probably better to underbrine than it is to overbrine <g>.
> >
> > Isn't brine time dependent on the salt concentration?

On Tue, 21 Nov 2006 11:04:58 -0600, skyhooks
> wrote:

>JC Dill wrote:
>>
>> How long is too long to brine a turkey? I'm picking up my turkey
>> today, BBQing it on Thursday. Are there any reasons to NOT brine it
>> for more than 24 hours?
>>
>> I'm planning on cooking it stuffed. I know that most sites say "don't
>> do that" but I'm going to bring the grill up to oven temp (350 or
>> higher) and use it like an oven. If anyone has any *grill-specific*
>> reasons that cooking a stuffed turkey this way is a bad idea, I'd love
>> to hear your reasons.
>>
>> I've detailed my cooking plan in my blog:
>>
>> <http://jcdill.com/blog/?p=61>
>>
>> Comments on my blog or here in the newsgroup(s) (ba.food,
>> alt.food.barbecue) are both welcomed.
>>
>> Thanks!
>>
>> jc
>
>One time, I "over" brined a turkey breast, and it was awful -- way, way
>too salty and ended up wasted! I had brined it about 24 hours or so,
>and I think perhaps 8 hours would have been plenty. So yes, there is a
>reason not to brine a turkey (or pork, for that matter) for too long.
>It's probably better to underbrine than it is to overbrine <g>.
>
>Sky


I found that by cutting the amount of salt in the brine recipe in half
and brining for the full 24 hours it worked out great. If you follow
most recipes out there then yes it will turn out very salty after a
full 24 hours.

"Ridge Roofing, Inc." > wrote in message
...
> On Tue, 21 Nov 2006 11:04:58 -0600, skyhooks
> > wrote:
>
>>JC Dill wrote:
>>>
>>> How long is too long to brine a turkey? I'm picking up my turkey
>>> today, BBQing it on Thursday. Are there any reasons to NOT brine it
>>> for more than 24 hours?
>>>
>>> I'm planning on cooking it stuffed. I know that most sites say "don't
>>> do that" but I'm going to bring the grill up to oven temp (350 or
>>> higher) and use it like an oven. If anyone has any *grill-specific*
>>> reasons that cooking a stuffed turkey this way is a bad idea, I'd love
>>> to hear your reasons.
>>>
>>> I've detailed my cooking plan in my blog:
>>>
>>> <http://jcdill.com/blog/?p=61>
>>>
>>> Comments on my blog or here in the newsgroup(s) (ba.food,
>>> alt.food.barbecue) are both welcomed.
>>>
>>> Thanks!
>>>
>>> jc
>>
>>One time, I "over" brined a turkey breast, and it was awful -- way, way
>>too salty and ended up wasted! I had brined it about 24 hours or so,
>>and I think perhaps 8 hours would have been plenty. So yes, there is a
>>reason not to brine a turkey (or pork, for that matter) for too long.
>>It's probably better to underbrine than it is to overbrine <g>.
>>
>>Sky
>
>
> I found that by cutting the amount of salt in the brine recipe in half
> and brining for the full 24 hours it worked out great. If you follow
> most recipes out there then yes it will turn out very salty after a
> full 24 hours.

I think you're making a very good point. How much salt/quart do you use in
your brine? Of the myraid of brine recipies floating about the ratio varies
from 1/2 cup[my God!], to 2 oz/quart to 1/2 oz/quart. As well, if you rest
the turkey after the brine for 12 hours you allow everything to
equilibrate.The surface of the turkey gets less salty, and the interior more
salty.

Kent

Kent > wrote:

> How much salt/quart do you use in your brine? Of the myraid
> of brine recipies floating about the ratio varies from 1/2
> cup[my God!], to 2 oz/quart to 1/2 oz/quart.

As a datapoint, for the smoked sable I just made, I used
1/3 cup of salt per quart of water. The original recipe
called for 1/2 cup per quart, but that I decided was too high.

Steve