Posted: 11/2/2013 7:23:06 AM EDT
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I've got a chicken that I plan to brine this afternoon and grill tomorrow afternoon.
Is 24 hours of brining, for a chicken too long? Was planning to use AB's brine for Turkey. Ingredients 1 (14 to 16 pound) frozen young turkey For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Read more at: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html?oc=linkback |
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Quoted:
No, 24 hours is about right. I sometimes do mine for two days. I find that recipe a little salty and I cut the salt to 1/2 cup and increase the sugar to 1 cup. I use a similar recipe and have dialed the salt back over the years, too. I keep the bird in a cooler with ice on top of the brine overnight, 12 hours minimum, but shoot for 24 hours. It really makes a great turkey. I should try it with chicken sometime. |