How early can I start brining my Turkey?

Question

I'd like to start it tonight if possible, and let it sit for about 48-72 hours. Is it too early to start brining though? I see the temp inside the bird should be around 40F until cook time. Im not trying to ruin this bird. Any ideas?

Also, what experiences have you had with slow cooking? I'm talking letting the bird cook at around 200 degreees, for about 6 or 7 hours, then turning the temp up towards the end. Good, bad experiences? I hear the Turkey comes out juicer than ever.

Answer 1

Up to 48 hours before. I got bad reviews with the slow cooked one, so I intend to do it the regular way. The way to preserve juiciness, is to let it sit tented, no carving, for at least 30 mins.

Answer 2

Most recipes I've read say 2 days max. I would think if you left it in the brine too long it could absorb too much salt.

Another issue - we brined a turkey for the first time last year and it came out great. But it did cook faster. It usually takes me 3 1/2 to 4 hours to roast the turkey and last year after brining it overnight it reached the proper internal temperature after 2 1/2 hours.

I dont think there's any advantage to slow cooking a turkey but you could try roasting it breast side down and turn it over for the last 30 minutes to brown the skin. This way the juices run down into the breast meat and it comes out much more juicy.

Very important - the single biggest reason people get a dried out bird is because they yank it out of the oven and start carving right away.

Let it sit for at least 20 minutes or better for 30 minutes and please dont be poking the damn bird with a knife to tell if its done. Use a thermometer to measure doneness by the internal temperature.

Answer 3

I hear slow cooking is incredible too! I am going to brine 18 to 24 hours prior to cooking.

Apparently there is such a thing as over brining....

Answer 4

I only brine for about 24 hours. Beyond that I would be afraid of pickling the meat.