Hello new guy here, I have 2 turkey breast in holiday brine.Would 36 hours be to long to brine .would it be to salty?
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I've brined my turkeys up to 48 hrs in Smokin's Holiday Brine with perfect results. Make sure you thoroughly rinse the birds, and you'll be fine.
I second what PAGS said. I've also forgotten about thick cut pork loin chops for three days in brine and they were not too salty. Definitely rinse afterwards if any meat is in that long.
Please note that I believe your turkey will cook a little faster, so watch that internal meat temp and follow the new guidelines. Try this:
We will remove our turkey from the heat at 160°F instead of 170°F to 180°F as most recipes recommend, and it still will be safe. Juicier too. The USDA revised its guidelines in 2006 so most cookbooks are out of date. (Excerpt from amazing ribs.com turkey tutorial)
Enjoy
Please note that I believe your turkey will cook a little faster, so watch that internal meat temp and follow the new guidelines. Try this:
We will remove our turkey from the heat at 160°F instead of 170°F to 180°F as most recipes recommend, and it still will be safe. Juicier too. The USDA revised its guidelines in 2006 so most cookbooks are out of date. (Excerpt from amazing ribs.com turkey tutorial)
Enjoy
Thanks Pags and Vicki B for the response , the party got pushed back 1 day .I bought 1 of the FEC100 used in the 2013 cooking class at cookschack . This will be my first cook on it gona throw in 2 5lb butts with it .Thanks again.
OH. You are going to love it.