When *NOT* To Add Salt to the Turkey?

[MtView]

I used to have a rule of thumb for when not to dry brine or add salt to your turkey prep because it was already basted or enhanced with a salt solution. I can't find it and was wondering if anyone else remembers seeing it. Basically it was a guideline for if the enhanced solution is above X percentage saline don't add salt.

[Donw]

Awhile back Huskee posted this guide. He might have changed it since that post:
Look at the Nutrition label:
200-300mg sodium, brine as if it weren't salted at all
300-400mg sodium, brine lightly.
400+mg, maybe skip brining.

[Huskee]

Thanks, yeah that's a decent point of reference. I devised this when I made the original turkey recipe for ABCbarbecue aka SnSGrills now, and Dave agreed it was a fair ballpark.

[MtView]

Awhile back Huskee posted this guide. He might have changed it since that post:
Look at the Nutrition label:
200-300mg sodium, brine as if it weren't salted at all
300-400mg sodium, brine lightly.
400+mg, maybe skip brining.

Woohoo! Thanks! I went straight to the farm this year and I found out today that it will not be injected with anything at all.

[Dewesq55]

This channel is now supposed to be restricted to "Recipes Only." There is a Read This First post at the top of the channel which explains in detail what to do. Questions about technique, etc., liked this one, are supposed to go here. I think this thread should be re-directed.

Huskee

[Jerod Broussard]

Just an FYI- NOT saying you don't have X amount of Na in that turkey, but that turkey was not tested for its salt content, obviously, therefore that recommendation is based on the injection amount. How much injection, who knows. I observed uptake last night of chickens that were "up to 12%" and were averaging just over 9%, on the highest sample. Others were much lower.

Most meat is not going to be too salty, it's going to be the gravy. I give my turkeys the Tony's butter injection and some Tony's on the skin, and ignore the label and rarely mess with the gravy.

[smokin fool]

That's a really big 10-4 on the salty gravy, one year I gave our leftover gravy to the highway dept to brine the roads.

[Jerod Broussard]

smokin fool I ejected my first brisket flat with beef broth and started collecting juices when I wrapped it at 160 internal. I tried to eat some rice with the gravy later and it tasted like I was just eating salt water from the ocean with rice. Blah....

[bbqLuv]

Your rule of thumb is what I follow. Wife just bought a frozen turkey for me to smoke on my pellet grill, brined with turkey broth + 8-9% salt. No need to salt.