How long will a brine keep?
So, weather conditions have delayed our turkey dinner a week, but we had already made the brine and I'm wondering if it will keep (refrigerated/out in the 20-30 degree screen porch) for that long. I saw another discussion on this board where this question was posed and the general consensus was "it's loaded with salt, so it will keep for a long time." However, this brine contains chicken stock and I'm not sure how significant an affect that would have. Any thoughts are most greatly appreciated!
I'm not an expert in this area so I can't comment on the preserving effects of salt in with a chicken stock, but if I were you I would simply boil the brine every two days, cool it quickly and return it to the fridge. I have done this with pure chicken stock before and it's kept for a week without problems. I assume the same should work for your brine. If you have bits of fruit and other aromatics, that's a bit problematic as you don't want to boil them (or maybe you do to get more flavour out of them!), yet you can't strain them out before boiling and return it to the brine once cool as this will reintroduce any latent bacteria on the stuff you strained out.