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Brining Dilemma.....?

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Hi All!

Okay, so instead of brining *one* 24-pound turkey, I'm going to be brining *two* 12-pound turkeys.

I'm assuming I brine for HALF of the amount of time I did with the single 24 pound...any thoughts/advise welcomed! (P.S. I love my brine and do not want to change it.)

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  1. A recent magazine recipe recommended brining 1-hour per pound of bird.

    Please share your brine recipe.

    Thanks.

    1 Reply
    1. re: Antilope

      It's a riff on Emeril's recipe (on his site)--herbs and citrus rind gives a subtle and delicious flavor to the bird!

      Any thoughts on adjusting the timing for the brine y'all?

    2. Interesting question as I never really considered the time factor. I brined a 4# chicken as a test of a recipe for a 12# turkey that we'll be doing for thanksgiving. It called for a 24 hour brine, I did about 20 hours, rinsed it afterwards, airdryed for a couple hours and roasted. It was great!