Low sodium turkey brine?


 
Gary S

Gary S

TVWBB Guru
My other half has high BP. I'm smoking a turkey this weekend. I have been looking at brines. I understand the function of salt but am wondering how much I could cut it back and if I did cut it back would it even be worth bringing at all? The apple brine posted on here really looks good. Anyone have any thoughts or ideas
Thanks
 
Gary, there is a ratio between the liquid and salt to make the brine work. Too little salt and you end up with a marinade
 
Do you know what that ratio would be? I guess what I was wondering..lets say the brine called for 1 cup of salt, could I get away with say 2/3rds or a half a cup and still accomplish something interms of the flavour? If I can't then I will just move on and not brine at all. The apple brine really caught my eye.
 
Maybe I just answered my own question. Thanks Paul. I just Googled brine vs marinade and see that a basic brine has a lot more salt than the apple brine shown here so I think based on a basic brine of one cup of salt to two quarts of water I'm good as apple brine calls for a total of 5 quarts, two of juice and three of water for the same amount of salt.
Thanks
 
Cook's Illustrated says you can use a salt substitute in a brine, but your should use one containing both sodium chloride and potassium chloride. The ones that are only potassium chloride create an off-taste, in their opinion.

Also, they measured actual salt content in boneless, skinless chicken breasts using their standard brine recipe. It amounted to 1/8 tsp of salt per breast after cooking.

Regards,
Chris
 
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