Brining - How Long Is Too Long?

Discussion in 'Food & Cooking' started by kaneohegirlinaz, Mar 11, 2014.

  1. kaneohegirlinaz

    kaneohegirlinaz

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    I put a split turkey breast in a wet brine yesterday at noon and went about my day,it was the first 'pool day' of the year... 80º out so we couldn't resist.  I made a mental note to pull the bird out at 8pm to dry off...but everything got away from me (it was a really fun day).

    I had made a basic brine of:

    1/2 cup course kosher salt

    1/3 cup brown sugar

    6-7 quarts water

    (and a boatload of aromatics)

    When I got up this morning to make a cup of coffee, I reached into the `fridge for the cream pitcher and saw the pot-o-brine... ARGGGHHH!  I forgot! DANG IT!!

    So tell me, will the meat be inedible?

    Both my husband I don't care for overly seasoned foods, salty is not a good thing to us.

    I tried searching here at CT for the answer, I did multiple Internet inquiries, but no where do I find how long is too long to wet brine a turkey breast.
     
  2. cschley

    cschley

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    Go ahead and cook it. If the meat is too salty, grind it for turkey salad, and don't add salt too that.

    I've had that happen to me, but I think my brine was too concentrated.
     
  3. kuan

    kuan Moderator Staff Member

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    Soak it in some cold water.  Dump the water, soak again.
     
    flipflopgirl likes this.
  4. kuan

    kuan Moderator Staff Member

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    Actually don't, you should be fine.  That is a half strength brine.
     
  5. kaneohegirlinaz

    kaneohegirlinaz

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    okay then guys, I put the bird in the oven, let's see what we get ...
     
  6. michaelga

    michaelga

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    That is quite a weak brine, It would likely be fine for up to 48 hours or more.

    A good resource:

    https://stellaculinary.com/podcasts/video/the-science-behind-brining-resource-page

    By using only 1/2 cup kosher salt and 6qts water you are creating an equilibrium brine - which takes much longer than a stronger brine but makes it so that you can't really overbrine as the brine strength is the same % you want in the meat ~ usually 0.5% to 1% salinity.

    [h20 (12lbs) + turkey breast (2lbs)] x 0.01 =0.14lb salt  or 2.24oz   (for 6qts water and small split turkey breast)

    [h20 (14lbs) + turkey breast 4lbs)] x 0.01 = 0.18lb or 2.88oz (for 7qts water and average split turkey breast)

    Kosher salt is between 5 to 7.5 oz per cup.

    You used half a cup so between 2.5 oz to 3.75 oz

    If you know how many oz per cup your brand of kosher salt is you can get much closer - especially if you adjust the above calcs to 'real' measurements rather than my 'guesses'

    Hopefully you get the idea though!
     
    Last edited: Mar 11, 2014
  7. kaneohegirlinaz

    kaneohegirlinaz

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    ... and this what we got
     
  8. kuan

    kuan Moderator Staff Member

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    Well was it good eating?
     
  9. kaneohegirlinaz

    kaneohegirlinaz

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    @MichaelGA  is used Morton's kosher salt and I weighed it out just now... 1/2 cup=5ounces
     
  10. kaneohegirlinaz

    kaneohegirlinaz

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    @kuan  I'm not wild about this one

    it did come out a touch salty for us, but it's passable (that was lunch, I chopped up some of the meat and into a green salad it went)

    I think what I really didn't care for was that I took a page from Ree Dummond's blog, I cut up two apples that were just about to go south on me....

    meh, not so much, sorry #ThePionnerWomen