How long do you soak a turkey in a brine mixture before baking it?

Question

How long do you recommend soaking a turkey in a brine mixture befor baking it?

Answer 1

Emeril said soak it in the brine in the refrigerator for at least 4 hours to 24 hours. You can go to Food Network website and check this out.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17081,00.html?rsrc=search

Answer 2

To properly brine a turkey you need to start the night before you plan to cook. You will need 10 to 12 hours (or more), a container large enough to hold your turkey and enough brine to cover it.

...from http://bbq.about.com/cs/turkey/a/aa110103a.htm

Cranberry Turkey Brine

INGREDIENTS:

* 2 quarts cranberry juice
* 1 quart water
* 1 cup kosher salt
* 1/2 cup apple juice
* 1/2 cup orange juice
* 12 cloves garlic, unpeeled and lightly smashed
* 4 springs fresh thyme
* 4 sprigs fresh rosemary
* 6-8 bay leaves

PREPARATION:
Combine ingredients and place in a large pot. Add turkey to pot, making sure that brine covers turkey. If not, add more water to mixture.

Answer 3

I would soak it overnight. I start the brining process at night then let it soak, then by morning all you have to do is rinse it very very well. be sure to do this, or you may end up with salty drippings for gravy. As long as you rinse real well the drippings and juice comes out wonderful!

Answer 4

Depending on the size of the bird, I like to soak mine for 8 hours or over night. But it is important to remember to rinse off your brine-especially if it has added salt.

Answer 5

the 1st web content indexed supply stable suggestions approximately what a brine is, and the thank you to competently accomplish it. right here is the way it somewhat works: Salt has a very reliable charm to water. whilst the turkey is bathed interior the brine, the liquid surrounding the turkey has a extra robust concentration of salt, so the salt seeks "equality" and distributes itself into the tissues of the turkey. subsequently there's a balanced point of salt for the era of.(that's why you do no longer desire too plenty salt on your brine or your fowl). whilst the fowl is cooked, the salt interior the tissues now holds the water from being released too certainly into the air, through fact the salt can no longer bypass with it. it is the basics of it. in case you would be wanting to gown up the floor with a great glow, rub it down with olive oil and a easy coating of paprika. Softened butter smeared between the floor and meat, with some clean sage leaves could be the icing on the cake. Have a astounding Thanksgiving! ...and stable success looking any left-overs! :)

Answer 6

About two hours...maybe...

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