Lets assume I keep it covered and keep it cold so that we're not discussing food safety as it relates to the turkey getting warm. If you use a more dilute brine it won't get as salty but you will wash out more of the natural flavor into the water as well. You could submerge your turkey in its packaging in ice water in a cooler for a day before brining. You could even thaw the turkey in this manner if you made sure to keep it in ice water so it didn't get to 40F.
What happens if you brine something for a long time depends on the concentration of your brine, much like temperature affects what happens when you cook something for long. Thus, you can apply equilibrium brining and brine your meat for a longer time in a less concentrated solution.
I haven't tried it, but according to linked source you'll get desired results if you brine white meat in Since the solution isn't saltier than you want your meat, you can basically leave in the brine for as long as you like standard food safety issues apply, of course. I have brined mine over night and also like 2 to 3 days. I have to say the majority of the recipies that I read all say to brine it over nite, but the turkey that I brined for 2 to 3 days was the best I have ever had.
Same recipie that I used for the over night brine. A cup of kosher salt per gallon of water or liquid, vegetable stock or chicken stock or both half of cup per gallon of brown sugar, then a few sprigs of Rosemary, some sage, a few oranges quartered and squeezed, sometimes other things I will add to it.
That's a quick summary. Also when I make my gravy, both instances, the over night and the 2 to 3 days brining, it is amazing, not salty at all. I do a combination of giblet gravy and pan drippings. I think it is important to mention when you remove the turkey from the brine, rinse it very well inside and out, then pat dry with paper towels.
One last thing, a long time ago on Emerils recipie for bringing I read to never buy a turkey over 15 pounds, preferably 14 pounds, I usually make 2, and ever since that is what I have done, haven't had a dry or bad tasting turkey since. Hope this helps someone. The meat will be moist and delicious, but the gravy you make from the drippings will be so salty it will almost be inedible. Anything over 48 hours will probably be too much. You can soak in water after over-brining to extract some of the salts.
To the over salty gravy issue I would suggest, remove drippings from pan. Use a maderia or white wine you like to deglaze pan. Taste drippings to assess how salty they actually are. Use that stock, and tied herbs, with the deglazed mixture in pan, and add the removed drippings a little at a time to get right salt balance.
One chef said up to 3 days!!! Another site said remove from brine 1 day ahead of cooking if you like crispy skin, and keep in fridge. I always brine my turkey for at least 3 days and it results in the best moist turkey I've ever had. Some turkey recipes call for adding sugar white or brown to the dry brine.
Use up to one-quarter the amount of salt you used. You can add aromatics such as finely grated citrus zest or spices think black pepper, crushed fennel, mustard, or coriander seeds, sumac, juniper berries, red pepper flakes to the mix too. Avoid softer herbs no parsley, cilantro, or basil that could add too much moisture, but feel free to add hardier fresh herbs like finely chopped rosemary or thyme—or any dried herbs you like.
Whisk the sugar, aromatics, and your measured amount of salt together in a small bowl, then sprinkle the salt mixture all over your soon-to-be bronzed-and-beautiful Thanksgiving turkey. Be sure to rub your dry brine into all the crevices and inside the cavity too. Set the salted bird on a rack set on a rimmed baking sheet to catch any liquid that drips off or whatever pan you plan to cook it in.
Pop it in the refrigerator make room in advance! If the thought of a raw, uncovered bird in your fridge for a couple days freaks you out, you can loosely cover the bird with plastic wrap or put it in a turkey brining bag. After a few days the salt will have done its job. Do let your dry-brined turkey sit out at room temperature for up to an hour before you proceed with cooking, though. Is this the Thanksgiving you dare to deep-fry the turkey?
Or maybe you should throw it on the grill , or, heck, sous-vide it in parts. Whatever you choose, feel free to coat the turkey with softened unsalted butter—or add more flavor with a compound herb butter. If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.
Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let the brined turkey stand for up to one hour before roasting it following your recipe's specifications.
By Lynn Andriani Updated May 27, Save Pin More. Start Slideshow. View Recipe this link opens in a new tab. This recipe makes enough brine for one to pound turkey. Replay gallery. Pinterest Facebook. Up Next Cancel. By Lynn Andriani. Share the Gallery Pinterest Facebook.
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