Screwed Up, Don't Know How Bad...


 
C

Curtis Key

New member
Greetings Everyone,

Been here for years, and this may be my first post. Early on, there was no questions I could contribute to, because I knew nothing, and once I stayed here a while, virtually all my questions were answered.

But... I have a 12 pound "un-enhanced" spatchcocked turkey dry brining in the refrigerator right now. My screw up is that the dry brining recipe I used called for 1/4 cup of Diamond Crystal Kosher salt, and a tablespoon of baking powder sprinkled on the skin liberally.
What I did was use 1/4 cup of salt, and one tablespoon of baking SODA! The turkey had been brining for 24 hours before I realized my mistake. I took the turkey out and rinsed the daylights out of it, and "re-brined" with the correct brine.
My dilemma or question is, how much damage did I do, what is going to be the likely outcome. Don't know if anyone has any direct experience with this or not, but wisdom would be appreciated!

Thanks, and Merry Christmas,

CK
 
I vaguely remember making this mistake a long time ago but I was trying to dry brine chicken wings. Saw this on the internet somewhere and so asked my wife to do it - please dry brine with salt and baking powder. Actually, I asked my wife to do it because I was busy and so she used the baking SODA and then later when I ate it and it was over salty is when I tried to call her out on it, she insisted I said to use baking soda. I did not. Strong discussion ensued. At least, I don't think I said baking soda, that would be stupid. Well, maybe I did. Anyway, the wings were way too salty and the dinner was basically ruined. Just the two of us though. No biggy. Except I hate ruining perfectly good chicken wings.

Good luck.
 
Mark_E said:
I vaguely remember making this mistake a long time ago but I was trying to dry brine chicken wings. Saw this on the internet somewhere and so asked my wife to do it - please dry brine with salt and baking powder. Actually, I asked my wife to do it because I was busy and so she used the baking SODA and then later when I ate it and it was over salty is when I tried to call her out on it, she insisted I said to use baking soda. I did not. Strong discussion ensued. At least, I don't think I said baking soda, that would be stupid. Well, maybe I did. Anyway, the wings were way too salty and the dinner was basically ruined. Just the two of us though. No biggy. Except I hate ruining perfectly good chicken wings.

Good luck.
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@Mark_E Thanks! I’m hoping that when I rinsed it and reapplied the correct brine will save it. Plus the greater mass of a turkey as opposed to a chicken wing HOPEFULLY will mitigate the saltiness. I appreciate your reply!
 
Got some additional information. For what it's worth, the Butterball help line agent thinks the turkey will be OK. and just to check, since I'm going to carve and slice the turkey before dinner, I sliced off a small piece of breast, with skin attached, and browned it in a pan with butter for a taste test. It tasted fine, no over saltiness, no metallic taste, it was really good. Looks like I dodged a bullet this time!

Merry Christmas Y'all!
 
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