Is 48 hours too long to brine a 19lb bird using the apple brine recipe from this site? I'm chomping at the bit and excited to get this puppy going.
Thanks

I usually brine 24 hours with this brine. for a 14# turkey.

I'd say 48 hours is more than enough.

If you are cooking high temperature and want to eat the skin, air drying in the refrigerator for overnight is suggested.

And I thought Larry R and I were the only ones ready to get this party started... We too are very anxious to get our birds in the smoker and then on to the table for our families. As far as your question Steve, I am not sure. I am putting mine in the brine that I made earlier and that is sitting in my fridge, tomorrow morning. Hell I am at the point of losing sleep over this bird, as I have heard so much about brining, and I have so much respect for all of those folks on this site that swear by it. It's like being a kid again and waiting for Xmas morning to arrive to see what Santa brought us.

As noted in your other thread...

quote:

It's like being a kid again and waiting for Xmas morning to arrive to see what Santa brought us.

sad but true

i have a bird that is 19 and change that i'll be putting in the apple brine tomorrow night. i'll be doing at a lower temp as i'm not too concerned with the skin because i'll be resting and transporting for 45-60 minutes. i'll take mine out of the brine thursday morning(approx. 36 hours) and rinse off and sit it on the counter for 30-45 minutes while i get the WSM ready.

I'm chomping at the bit too. Bird goes in the apple brine tomorrow night. I'll take it out to dry Wed night. I have a breast that'll be going in the Jack and Maple syrup brine Wed morning and coming out for drying Wed night. I'm hungry!!

This message has been edited. Last edited by: JimK,