R Sullivan
New member
Wanted the expert opinions on this. A few weeks ago I smoked up an all natural turkey after doing a brine and it was great! I cooked a turkey up last night that had been enhanced, and the moisture content was there, but it seemed to lack in flavor. Has anyone ever done a "short" 6-8 hour brine on an enhanced bird to get some more flavor into the meat, without making the salt content too high!? For what its worth, the enhanced bird I cooked last night didnt even have a hint of salt flavor in the meat.
