Ive got a couple turkeys that my aunt gave me that have been frozen for over a year and im going to cook one this weekend in the wsm. Im a little conserned with the moisture of the meet so i wanted to brine them for sure which i always have. My worry is that these birds have been injected with a "solution" and I dont want them to get too salty so i was just going to brine them and use only half the salt my recipe calls for. What do you guys think?
Brining my bird
- Thread starter AdamKing
- Start date
ChadVKealey
TVWBB Pro
As long as they've been frozen solid and the seal on the shrink wrap hasn't been broken, they should be fine. As for brining, I've always gotten "enhanced" birds (the ones that you "earn" for spending a stupid amount of money at the same grocery store) and, as you're proposing, just cut the salt in my brines in half. The first time (before I learned what "enhanced" meant), I did full salt and the meat wasn't overly salty, but the skin was terrible and the drippings were like liquid salt, so I had to resort to canned gravy.
ChuckO
TVWBB 1-Star Olympian
changing the recipe for brine can be hit or miss and simply reducing the salt has resulted in misses. I've done the below brine twice and really liked it, because it was low sodium yet very enjoyable flavor. As Chris A says; "soy provides great umami flavor."
http://tvwbb.com/showthread.php?55957-Savory-Turkey-Brine-with-Soy-Sauce
