Thread: Smoked Turkey

Originally Posted by Big Ridge Brewer

They'll be too salty.

i have to disagree........brining your turkey will NOT make the meat salty, the salt increases the moisture content in meat through osmosis, the salt causes cells to incorporate more water and very little salt is absorbed...........I've been brining and grilling turkeys for years.....also chickens, cornish hens...........never had one that was to salty....its kinda like making a salt encrusted whole fish, its packed in salt and cooked but the meat is not salty at all.

Originally Posted by fishinRod

i have to disagree........brining your turkey will NOT make the meat salty, the salt increases the moisture content in meat through osmosis, the salt causes cells to incorporate more water and very little salt is absorbed...........I've been brining and grilling turkeys for years.....also chickens, cornish hens...........never had one that was to salty....its kinda like making a salt encrusted whole fish, its packed in salt and cooked but the meat is not salty at all.

That's fine but I buy unsalted butter because I like to control the amount of salt in my dishes. I also buy flour that isn't self-rising because I can control the amount of baking powder.

Same goes with the turkey. Why buy a turkey that's already injected with a salt solution when you can obtain better results by doing the brine yourself?