I tried the apple brine for the first time on Thanksgiving. I cooked a bird that was a little over 14 pounds. It came out very nice but I was expecting a little more flavor. I brined it for 24 hours. In the recipie Chris used a 12 pound bird. Should I give it more time in the brine for a 14 pounder?

It won't hurt. Try longer next time; another 12 hours.

Thanks Kevin.
I'm new to brining & I got a little confused while reading many posts about it. I was worried about hurting the meat if I left it in too long.

quote:

Originally posted by K Kruger:
It won't hurt. Try longer next time; another 12 hours.

Yep, as K said try another 12 hrs. in the brine. The norm is 24-48hrs. depending on how much flavor your looking for out of the brine.

Thanks for the help guys. Timing wise with my work & sleep schedule, 36 hours isn't going to happen for my next turkey on Christmas but I figure I can go 30 hours plus a 12 hour dry in the fridge. I guess this way I can compare an extra 6 hours anyway. Thanks again

I've moved to 48 hr's for the last 3 that I've done and liked it more than the 24hr. All of them were under 20 lb.

We do 'em 48 hours, that's what I do and recommend in Brining 101