How to Brine Your Holiday Turkey with Michael Chiarello
By Meredith Arthur, Eric Slatkin, and Blake Smith
In this Thanksgiving edition of our You’re Doing It All Wrong video series, chef and TV host Michael Chiarello extols the benefits of a brined turkey. Avoid some things (have you ever heard of a blivit?) and embrace others (the bird fits perfectly inside a cooler). If you follow the approach Michael outlines here, he guarantees you one of the juiciest turkey dinners you’ve ever had. You can find his recipe for the turkey brine on his website.
Ice chests will work just fine in Florida, you just need to add more ice, and make sure the temperature of the brine doesn't get above 40 degrees.
Regarding how long you can brine, it depends upon how strong your brining solution is. I prefer to brine longer, in fact when in a hurry I have been known to thaw my bird in a brine, but for that I use a much weaker brine, at least as far as the salt...+READ
Ice chests will work just fine in Florida, you just need to add more ice, and make sure the temperature of the brine doesn't get above 40 degrees.
Regarding how long you can brine, it depends upon how strong your brining solution is. I prefer to brine longer, in fact when in a hurry I have been known to thaw my bird in a brine, but for that I use a much weaker brine, at least as far as the salt goes. The salt is really what is responsible for the brining action. The cell walls of the bird equalize the salt levels within and without, so with a weaker solution it is impossible to over-brine.
I must say, I really prefer a well-brined bird to one that has been injected with chemicals.-COLLAPSE
Okay Michael I apologize. We are referred to your website for measurements. However, what you say on the video and what your website recipe say are somewhat different.
The video suggests an ice chest...oh nevermind, I will just keep looking for brining answers.
I did not see any exact measurements.
Brining is great but he did not say how long is too long.
Today is Monday and I want to make my brining liquid today so that I can submerge the turkey breast on Tuesday and let it brine for 24 hours.
On Wednesday I will roast it .
Just me and the hubby so I figure we slice it on Thursday for our dinner.
Alton says you can brine for 48 hours. I am really...+READ
I did not see any exact measurements.
Brining is great but he did not say how long is too long.
Today is Monday and I want to make my brining liquid today so that I can submerge the turkey breast on Tuesday and let it brine for 24 hours.
On Wednesday I will roast it .
Just me and the hubby so I figure we slice it on Thursday for our dinner.
Alton says you can brine for 48 hours. I am really confused at this point.-COLLAPSE