Dry brined turkey?

[lonestar50]

Aren't most of the turkeys from the store, injected with a salt solution?

Yes. That's why I get a natural turkey without all that extra shit

 

[GOHOX69]

Yes. That's why I get a natural turkey without all that extra shit

Got it. I just wondered since invariably many of the scientists in this thread aren't getting natural turkeys.

 

[The Tradition]

Got it. I just wondered since invariably many of the scientists in this thread aren't getting natural turkeys.

Soak it in plain water to get the fake brine out, then proceed as desired.

 

[The Tradition]

Mine got done a lot earlier than expected so just holding it in a roaster until it's time to eat. May have snuck a few bites. It's not Norman Rockwell picturesque but it'll taste better

Was your cooker temp 500 degrees?

 

[Hawgk]

Got it. I just wondered since invariably many of the scientists in this thread aren't getting natural turkeys.

Most of them are pre-brined in a weak salt solution. Reading the ingredients will indicate which are/aren’t.

I try to buy non-brined, but if they don’t have one of ideal size I’ll snag a pre-brined and just cut the salt in my brine roughly in half.

 

[GOHOX69]

Most of them are pre-brined in a weak salt solution. Reading the ingredients will indicate which are/aren’t.

I try to buy non-brined, but if they don’t have one of ideal size I’ll snag a pre-brined and just cut the salt in my brine roughly in half.

There you go. Smart man. Do you notice better results with the additional brining?

 

[Hawgk]

There you go. Smart man. Do you notice better results with the additional brining?

I’ve never done a side by side but I’m pretty confident a good homemade brine will beat a generic pre-brine. There are many things such as garlic, orange peels, etc that you can use to enhance the flavor of your homemade brine if you choose. Lately I’ve kept it simple with a brown sugar, sugar, salt and cure mix. Cure probably has the biggest impact of all ingredients I’ve used.

 

[Kelsers]

Was your cooker temp 500 degrees?

I saw a lot of spatchcock recipes with 450 temps. I did 400 and that was plenty.

 

[The Tradition]

I saw a lot of spatchcock recipes with 450 temps. I did 400 and that was plenty.

Trying to keep mine between 300 and 325 on the PBC.

 

[Kelsers]

Trying to keep mine between 300 and 325 on the PBC.

I did it in the oven. The dry brining worked great!

 

[Mayland]

I’m using a wet brine equilibrium curing method. Everything’s measured by weight; 0.25% Prague Powder #1, and I went with 1.5% NaCl. If I was doing a ham or bacon I’d bump the table salt up to 2.25% by weight, but I didn’t want to over salt the turkey. I’ll let you and Trad know how it is in a few hours.

Bird turned out ok. Brine definitely added some flavor and kept it moister. Thinking I need to increase cure amount or brine time. Need to think on it a little bit.

 

[hawkeyetraveler]

Got it. I just wondered since invariably many of the scientists in this thread aren't getting natural turkeys.

I get mine from my local butcher. No additives whatsoever.

 

[Tenacious E]

May have snuck a few bites.

You or your pet wolf?