Hello all,

Last night I made my first apple brine. I must have read the ingredients list very quickly because somehow I did not notice the downward adjustment for the use of Morton's kosher salt (as compared to Diamond Crystal). So, I used 1 cup of mortons instead of 3/4 cup. The recipe calls for 2 quarts of apple juice + 3 quarts of cold water, which equals 1.25 gallons of liquid. I seem to have exceeded the recommended Morton's salt/liquid ratio.

My turkey is 12 lbs. I know the apple brine recipe calls for a 24 hour brine...but since I used too much salt, any suggestions on my move? My guess is that I should shorten the brine period, but not sure how much. Naturally, I'm very worried about an overly salty bird!

Many thanks,

Ben

I would add a little more water to the brine.

or shorten the brine time.

Probably too late but: I seem to remember reading about "fast brining." If memory serves me correctly the brine was a highly concentrated salt water solution and a short period of time. I'd pull her, maybe rinse and air-dry in the fridge until cooking.