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Pre-Brined Turkey

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  • Gbell1577
    Charter Member
    • Apr 2015
    • 64
    • Dallas, TX

    Pre-Brined Turkey

    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
    Founding Member
    • Jul 2014
    • 3737
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
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      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    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

    Comment

    • Huskee
      Administrator
      • May 2014
      • 15541
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

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      #3
      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.

      Comment

      • Gbell1577
        Charter Member
        • Apr 2015
        • 64
        • Dallas, TX

        #4
        130mgs- thanks for the help gentlemen

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15541
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Masterbuilt Gravity 560
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber 26" Original Kettle Premium (light blue)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke X4 by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #5
          Originally posted by Gbell1577 View Post
          130mgs- thanks for the help gentlemen
          That's very low, you're good to proceed as normal. 👍

          Comment

          • Jerod Broussard
            Moderator
            • Jun 2014
            • 10003
            • East Texas
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            #6
            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 %.

            Comment


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

            • ecowper
              ecowper commented
              Editing a comment
              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 :-)

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          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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