Pre-Brined Turkey

[Gbell1577]

Looked all over for a turkey that is not sitting in solution, and I've had no luck. I picked up a butterball that's in 5%, lowest I could find. My question- do I even need to bother with a wet brine?

[ecowper]

I would lightly dry brine and let it sit in the fridge (if you can) overnight. That has been quite successful for me with Butterball turkeys

[Huskee]

Check the Nutrition Facts label. Look at the sodium content per serving, what does it say? That tells you a lot more than x% solution. No one knows how much of that solution is actually salt, there's no governance to that. If your sodium is at 200-300mg/serving, I'd say dry brine as normal. Upper 300s or 400, don't dry brine. Mid 300s, maybe cut her back half or so. This is a ballpark, don't hate me if your mileage varies.

[Gbell1577]

130mgs- thanks for the help gentlemen

[Huskee]

130mgs- thanks for the help gentlemen

That's very low, you're good to proceed as normal. 👍

[Jerod Broussard]

I got 200mg and my bird is getting a salty injection and more salt on the skin.

I've had too many bland meats with up to a certain % of something with salt only to find out you might, might have half of that %.

[Huskee]

I tend to like a little extra too. My wife is easily pleased with salt but I'm not, I like more.

[ecowper]

I'm cautious with salt because my wife really doesn't enjoy salt flavor. I have to find the balance where it tenderizes and enhances natural flavor without ending up tasting "salty". You can always add salt, but you can't take it away :-)