Brine Turkey At Room Temperature

Poultry and meat must stay below 40 degrees fahrenheit and should never remain out at room temperature for more than two hours or for more than one hour if the temperature exceeds 90 f.

Brine turkey at room temperature.

Cover the bucket and refrigerate the turkey while it brines. Because room temperature turkey falls into this danger zone it is not safe to leave a turkey at room temperature before cooking. The temperature danger zone which is defined as the temperature range between which most bacteria grow and reproduce is 40 to 140 degrees fahrenheit. Always allow brine to cool before placing the turkey in.

If you brined for 12 hours or fewer you shouldn t need to rinse the turkey. You could go up to about 16 but much longer than that and you ll risk the meat coming out too salty tasting. Let the brine return to room temperature before pouring it over the turkey. It s the best way to be certain the raw turkey temperature stays within a safe range 4 degrees and below.

Refrigerate the turkey in the brine for about 24 hours. If you re brining outside the refrigerator use a probe thermometer to ensure the brine s temperature doesn t exceed 40 f. If your brine did not cool to room temperature it would be a food safety risk to consume. Chill the turkey in the brine for 8 to 16 hours.

Never leave it out at room temperature to soak. Keep your turkey in the fridge while it brines. If you re in a hurry add the. As for the temperature keep it below 40.

The cooler with the turkey and brine should keep the turkey at 38 f 3 c or below. Brine the turkey in the refrigerator or an ice filled cooler for 12 to 24 hours. Remove the turkey from the brine. Once this liquid cools to room temperature add the remainder of the water for the brine.

If you re using a cooler with a lid screw the lid on and leave it in a cool place while the turkey brines. When you re ready to cook remove the turkey from the brine brush off any briny bits and let stand at room temperature for a half hour.