Hey lovely people, i'm going to try my first spatchcocked turkey with meathead's S&G rub tomorrow, i'll butterball the bad boy right up with a 50/50 mix of oil and butter. potential problem - its a small super market (mart?) turkey for experiment, it say ready basted (as ever) but i don't know how to determine the amount of salt that may have used. Our UK food labels seem to indicate a .5g treatment in the overall treatment but i'm not really sure how much salt is in there... i spatchcocked tonight and I've dry brined it as well, have i potentially created a salty monster?
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Don't worry, it's more of a crap shoot over here too than most realize. I don't think you have a salty monster. More than likely fine. If anything the drippings in a gravy may make the gravy too salty.Last edited by Jerod Broussard; November 26, 2016, 06:42 PM. -
I would also like to take the opportunity to give a massive shout out of thanks to Meathead and all you bbq freaks out there, you have revolutionised my cooking and enjoyment of cooking so much this year, respect to you all xComment
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Fishin' in th' dark, here, but speculatin' (guessin wildly) that th' .5 is g/L.
According to online calculators I checked, that makes for 0.05 percent saline solution.
If that there is correct, you should be fine. In fact, if you like any noticeable taste of salt, y' might find yersself addin' some, at th' table.
Cain't take it out, oncet it's in, though, so seek more authoritative references.Comment
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Hurrah! Not too salty, I've over shot the temp a little but very happy with this first shot. Thanks for the adviceComment
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A couple of photosComment
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Good to hear!! Take notes for next time.Comment
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just pulling 74 deg cAttached FilesComment
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Looks great! Congratulations!Comment
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That's a nice looking bird! Good job ...Comment
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cheers guys! i'm a very happy fella at the moment, that came out better than i expected!
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Gorgeous! Well done Sir!Comment
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