Enhanced turkey .... any new thinking on these birds ?

[Lynn Dollar]

I've been buying fresh non-enhanced turkeys. But my daughter over bought at T-Giving and she now has an extra and wants me to smoke it at Christmas. Its enhanced.

Last I read on this, its thought to avoid these birds. But I'm doing a wet brine and a rub from a Chef Tom vid. Hard for me to alter this. I'd already bought the brine concentrate .

 

[Chris Allingham]

Well, I'm still in the camp that says if you're going to wet brine a turkey, your best choice is a non-enhanced turkey, so you can enhance the flavor yourself with whatever concoction you're using.

However, we learned a long time ago from forum member Keri C that she was successfully wet brining enhanced Butterball turkeys, and I tried it and thought it turned out OK, too.

Whole Turkey - Brined Butterball Self-Basting - The Virtual Weber Bullet

Yes, you CAN brine a Butterball self-basting turkey. This article shows how to brine and barbecue one in the Weber Smokey Mountain Cooker.

www.virtualweberbullet.com

So if I were you, I'd go ahead and wet brine that bird.

 

[Lynn Dollar]

Thanks, that's what I needed to know. Using the brine concentrate calls for 1 cup of kosher salt. Looks like that will work.

 

[Todd NC]

Thanks, that's what I needed to know. Using the brine concentrate calls for 1 cup of kosher salt. Looks like that will work.

I used that exact brine and method for one of my Butterball enhanced Thanksgiving turkeys. I found no adverse effects of it not being a fresh turkey. In fact, I'll call it one of the best turkeys we've made so far.

 

[Lynn Dollar]

I used that exact brine and method for one of my Butterball enhanced Thanksgiving turkeys. I found no adverse effects of it not being a fresh turkey. In fact, I'll call it one of the best turkeys we've made so far.

That's really good to know. That puts my mind at ease.

 

[Rich Dahl]

I wet brine enhanced birds all the time and we also use butterballs. The brine I use calls for one cup of kosher salt also and I cut it down to 1/2 cup. Never had a bad bird, always moist and tender. I brine for 24 hours. I also have used my brine on non butterball birds with equal results.
The brine I use is from Weber's Charcoal Grilling "Brined and Barbecued Turkey with Pan Gravy"

Brine
2 quarts apple juice
1 cup kosher salt (use 1/2 cup if bird is enhanced)
2 TBS. dried rosemary
2 TBS. dried Thyme
1 TBS. dried sage
1 1tsp coarsely ground pepper
3 quarts of water
Brine for 18-24 hours

 

[Todd NC]

That's really good to know. That puts my mind at ease.

I should add, My turkey was 12 lb. and I used 1/2 of what is shown in the video. I used 1 bottle of brine, 1/2 gallon water, 1/2 gallon apple cider, 1/2 C Diamond Crystal kosher salt.

 

[EricV.]

wet brine it for 24 hours followed by air drying, time permitting.

 

[Lynn Dollar]

I should add, My turkey was 12 lb. and I used 1/2 of what is shown in the video. I used 1 bottle of brine, 1/2 gallon water, 1/2 gallon apple cider, 1/2 C Diamond Crystal kosher salt.

I've wondered why Chef Tom called for two bottles, which he says is enough for two turkeys. I'll follow your lead and cut it down.

 

[Todd NC]

I've wondered why Chef Tom called for two bottles, which he says is enough for two turkeys. I'll follow your lead and cut it down.

I wondered that same thing because he didn't put two turkeys in the bucket. Maybe he thought he could wrangle up a few additional sales by getting people to buy two . Let us know how yours turns out. I forgot to get any pictures so I have none to share.

 

[Lynn Dollar]

I wondered that same thing because he didn't put two turkeys in the bucket. Maybe he thought he could wrangle up a few additional sales by getting people to buy two . Let us know how yours turns out. I forgot to get any pictures so I have none to share.

Worked on me, I bought two. But I was putting together a large enough order to reduce the shipping. I like Chef Tom. A lot of his cooks are too much of a deep dive for me. He went to culinary school and it shows. But I pick up a lot of good little tips from him. I've done the extra trimming he does on the spatchcock and found it worthwhile. I also really like his pork butt trim.

I'm not good with getting pics either, I seem to be too busy worrying about the cook.

 

[Todd NC]

I've done the extra trimming he does on the spatchcock and found it worthwhile.

Agree. I did the same.