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Pre-Brined Turkey

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    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?

    #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


      #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.

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        #4
        130mgs- thanks for the help gentlemen

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          #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


            #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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