Been tough finding turkeys this year that aren't already brined this year. Ca find them that aren't injected, but it seems Butterball and their competitors think we need their help. I could buy an organic bird at TJ's, but I am not paying $3.54 a pound for a bird. The one I have says 8% solution of broth, sugar, natural flavors, and sodium phosphate.
Anyway, in his book Meathead said to not dry brine the turkey if it is a Kosher bird or has been pre-brined because they can be too salty. Ok...great. How can I tell just how heavily my bird has been pre-brined? I am planning on doing the ultimate turkey recipe he has in his book. The Simon & Garfunkle has no salt so I will definitely still add it. What have people experienced with their "juiced up" birds? Do you still spread some kosher salt the night before or do you leave it off. I will be smoking my pre-Thanksgiving trial bird tomorrow.
Anyway, in his book Meathead said to not dry brine the turkey if it is a Kosher bird or has been pre-brined because they can be too salty. Ok...great. How can I tell just how heavily my bird has been pre-brined? I am planning on doing the ultimate turkey recipe he has in his book. The Simon & Garfunkle has no salt so I will definitely still add it. What have people experienced with their "juiced up" birds? Do you still spread some kosher salt the night before or do you leave it off. I will be smoking my pre-Thanksgiving trial bird tomorrow.
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