Can my turkey rest in a brine? for the period of rest time after slaughter?

[ChaChasHenHouse]

Howdy folks! I am reaching out today to ask a question about the period of rest time that should be had after slaughter. It is my understanding that you should let the carcass rest for 3-5 days after slaughter. To allow the enzymes and fibrous materials to start to brake down, allowing the meat to naturally tenderize its self. (in a sense) My question is, can i put my turkey in a brine for this period of time? For the whole 3-5 days? or would that be to much and it would be better to go with the hour per pound theory?

 

[Frog Bog]

I usually 'rest" my turkey's for around 48 hours. I do not brine a turkey any longer than 24 hours.

I don't see a problem resting a turkey that long provided it stays under 40*F. I would not brine it that long though. Poultry tends to get salty in a brine longer than 24hrs.

 

[garp94]

I've done that with chicken in the past with good results.

 

[Egghead_Jr]

Most brine recipes are for 3 to 8 hours of soak. They use a ton of salt to do the job in short period. Brining time should be in recipe for that reason. I soak for 24 hours with a 6-7 oz of salt by weight to gallon of water solution. All recipes are by weight not volume because Crystal salt weighs more than fine salt by volume. By weight you can use any salt for same result.

How salty a taste you are going for is preference. I caution you to err on the low salt side. The other extreme my be unatible. The longer you soak the less salt is required.

For ease of process I put the carcass in pot with lid in the fridge for two or three days then add brine to cover bird for last day.

 

[garp94]

With that clarification, i will admit i don't use that much salt in my brine