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Dealing with Pre-Brined Turkeys

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  • Rod
    commented on 's reply
    jsaniga I used 50/50 butter and avocado oil. The cooker is a Pit Barrel Cooker. They are quite popular and incredible for poultry.

  • jsaniga
    commented on 's reply
    Looks great! What did you inject the breasts with? And interesting rig for the turkey. I don’t think I have seen that before.
    Last edited by jsaniga; November 13, 2021, 09:26 PM.

  • Irishpete33
    commented on 's reply
    I think this is right on! This way there’s no danger of over-salting the meat, but it also gives you a taste of the salt when you eat all the skin before the rest of the family sits down for the meal….

    Seriously, though - I’ve made some beautiful potato-chip-crispy skin that tasted like nothing because I didn’t add any salt to S&G rub before starting the cook.

  • Rod
    replied
    So I just got done cooking a 13lb bird with 200mg of sodium. As mentioned above, I liberally applied MH's new poultry rub last night. Turned out effin amazing. Super juicy (injected breasts only) and definitely not salty. Hopefully I can repeat on Thanksgiving.

    I followed fzxdoc PBC method. Forgot to foil the legs, but was lucky as they did not burn.

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  • jsaniga
    commented on 's reply
    Great info! I am going to quote you in a lessons learned post. Mine was about 230mg and I didn't brine and I could tell. Thanks!

  • bbqLuv
    commented on 's reply
    " I never measure . . . " Spoken like a real Pitmaster
    And applies for Beer, never count them either.

  • DogFaced PonySoldier
    replied
    I've never found a turkey in a store that was pre-brined and injected. I don't we we have those kinds of stores around here that give a damn about fresh and unadulterated fowl.

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  • Oak Smoke
    commented on 's reply
    I thaw the day before and put the meat in disposable aluminum pans then cover with foil. They go in the ovens at 250F about 10 am and come out near noon. I pour a lot of the liquid they have been cooking in into a separator and use the non grease part to make the gravy. My daughter brings the potatoes so I don’t have to be concerned about that. The meat that’s been frozen, thawed, and warmed in all those juices comes out incredibly moist. It’s not a Norman Rockwell Thanksgiving, but really good.
    Last edited by Oak Smoke; November 12, 2021, 09:45 PM.

  • ecowper
    commented on 's reply
    You cook 2 weeks ahead, debone, freeze? Then what? How do you reheat and serve? What about gravy? Taters? Inquiring minds and all that.

  • ecowper
    commented on 's reply
    This is the answer!

  • Rod
    replied
    I'm actually doing a 13lb turkey with 200mg of sodium per serving tomorrow on my PBC as a test run. It's been a couple years. Normally I look for turkeys with 65mg, but with what appears to be a shortage I didn't want to risk not getting anything. I just liberally applied MH's poultry rub this evening. Will report back.

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  • Oak Smoke
    replied
    We’re expecting our largest group ever for Thanksgiving. I went to the store hoping to get 3-12 lb birds that weren’t injected. What I came home with was 1-12 lb bird and a 21 lb bird, both are injected. I’ve already cooked, deboned and frozen both of them in the juices I recovered from the cook and some broth.. I didn’t brine either of them, I rubbed both with Simon and Garfunkel rub. They both turned out fine. This is my second year to precook the turkey. It makes Thanksgiving day so much easier.

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  • Huskee
    commented on 's reply
    Thanks Don. This tends to work for most palates.

  • Rod
    commented on 's reply
    This is what I follow.

  • smokin fool
    replied
    We usually buy pre-brined boids, if I wet brine I use a quarter of the kosher salt called for and for no more than eight hours.
    My dry brine contains next to no salt so no biggie there.
    Salt wasn't an issue in the meat but if your doing pan gravy that's where it showed up for me.....wine consumption went thru the roof

    Leave a comment:

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