Brine temperature for turkey

I made a brine for a turkey this morning and was planning on cooling it for a few hours before putting the turkey in it (the recipe I'm using says it should be cold). But it's still really warm now, even though it's been in the fridge for a while. Does it have to be cold, or can I submerge the turkey in the brine while its warm and then refrigerate it?

  • Posted by: LucyS
  • November 1, 2013
  • 5804 views
  • 3 Comments

3 Comments

dymnyno November 1, 2013
Make sure it is cold...bacteria or worse can affect warm turkey or chicken.
 

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ChefOno November 1, 2013

Two safety issues: If the brine > 40F it could promote bacterial growth within the bird. Warm brine can also raise the temperature inside your refrigerator > 40F endangering other foods stored there. Best practice is to cool the brine either in an ice bath as Monita suggests or by placing a bag of ice into the brine until < 40F.

 
Monita November 1, 2013
I would wait till it's cold. You can speed up the cooling process by placing the brine in an ice water bath
 
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