MIL is hosting Thanksgiving but I'm doing the turkey, and she requested that I get an 18-20 lb. birdzilla. How long should I brine this thing?
Last year I gave my 10-12 lb turkey a 48 hour soak (using Emeril's formula of 1/2 cup salt and 1/2 cup brown sugar, plus citrus and herbs, per gallon of water) but I'm concerned that won't be enough time for a bird of this size. Are my fears unfounded?
I checked other brining threads first but couldn't find an answer to this specific question. Also, I should mention that birdzilla is a fresh bird, not frozen.
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