

Human: how long would you brine a 22lb turkey?

Assistant: Hmm, that is a good question!  I would estimate that a 22 lb turkey would require about 8 hours of brining, which is quite a long time.  Brining is basically soaking the turkey in a saltwater solution, which imparts a highly flavorful and juicy texture to the meat, so it is worth the time involved.  However, if you are concerned about the length of time the turkey will need to brine, you can simply brine it for a shorter time, or divide the brining process into multiple stages by removing the turkey from the brine after a few hours and then brining it again later, perhaps overnight.  Hope that helps!  Let me know if you have any other questions.


Human: how long would you brine a 22lb turkey?

Assistant: Hmm, that is a rather difficult question to answer exactly.  It really depends on a number of different factors, including the exact size and type of the turkey, the salt concentration of the brine, how thoroughly the turkey is submerged in the brine, and the temperature of the brine.  Assuming a typical 22 pound chicken-sized turkey, a brine with around 3% salt concentration, and an ambient temperature of approximately 70 degrees F, I would estimate a brine time of around 12 hours would be sufficient.  However if you wanted a much stronger flavor or a much longer brine time, you could easily double or even triple that time.  In general I would say anywhere between 8 and 24 hours would be appropriate, but the specifics really depend on the particulars of your situation.
how long would you brine a 22lb turkey?
Hmm, that is a good question!  I would estimate that a 22 lb turkey would require about 8 hours of brining, which is quite a long time.  Brining is basically soaking the turkey in a saltwater solution, which imparts a highly flavorful and juicy texture to the meat, so it is worth the time involved.  However, if you are concerned about the length of time the turkey will need to brine, you can simply brine it for a shorter time, or divide the brining process into multiple stages by removing the turkey from the brine after a few hours and then brining it again later, perhaps overnight.  Hope that helps!  Let me know if you have any other questions.
Hmm, that is a rather difficult question to answer exactly.  It really depends on a number of different factors, including the exact size and type of the turkey, the salt concentration of the brine, how thoroughly the turkey is submerged in the brine, and the temperature of the brine.  Assuming a typical 22 pound chicken-sized turkey, a brine with around 3% salt concentration, and an ambient temperature of approximately 70 degrees F, I would estimate a brine time of around 12 hours would be sufficient.  However if you wanted a much stronger flavor or a much longer brine time, you could easily double or even triple that time.  In general I would say anywhere between 8 and 24 hours would be appropriate, but the specifics really depend on the particulars of your situation.