I am smoking my first turkey this weekend and picked up a bird that says enhanced with up to 9.5% solution. I want to use a wet brine recipe I found, but don’t want salt overkill. Is there a way to neutralize the already brined bird, or should I just eliminate the salt in my recipe as much as possible? Or any other method??
Thanks in advance
I think it depends upon what you consider too salty. I generally buy a fresh bird when I cook them to eliminate that possibility but last Christmas my wife got this free 30# monster. I ended up cooking it over the summer (I think I did a post on it actually) and it had the same brine solution injected in it (ButterBall). I had the same concern as you but went for my usual brining anyway (one cup of salt/sugar per gallon plus aromatics) and everything turned out great. Now maybe it was the size of the bird, don't quite know, but I'd say go for it.
I've been out of touch for a while, but has Meathead reduced the dry brining time for a turkey from 3 days to one day? I also notice a brining bag is no longer mentioned. What happened?
I’ve been dry brining my turkey for ~24 hours for the last few years. Plenty of time, IMHO. I’m no help on the pre-salted issue - I’ve always found salt free birds.
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