mike64
Lieutenant Junior Grade
- Joined
- Apr 10, 2008
- Messages
- 1,042
I know there's a lot of iboaters with excellent bbq skills...
We're having some people over for a bbq on Sunday and I had an extra turkey we got from work at Thanksgiving, so I took it out to defrost. I've brined turkey for bbqs before and it turned out great, but I've used Amish style turkeys that didn't have anything done to them.
This turkey's been injected with a solution of something, which I assume means it already has a lot of sodium in it. But I'd still like to brine it to add some flavor, like some bay leaves, thyme, black peppercorns, etc. I also want to soak it in water to help defrost it, since I took it out kind of the freezer kind of late in the game (late afternoon Wednesday). How should I handle the salt? Cut back by half? No salt at all? But then it's not really brining, is it?
We're having some people over for a bbq on Sunday and I had an extra turkey we got from work at Thanksgiving, so I took it out to defrost. I've brined turkey for bbqs before and it turned out great, but I've used Amish style turkeys that didn't have anything done to them.
This turkey's been injected with a solution of something, which I assume means it already has a lot of sodium in it. But I'd still like to brine it to add some flavor, like some bay leaves, thyme, black peppercorns, etc. I also want to soak it in water to help defrost it, since I took it out kind of the freezer kind of late in the game (late afternoon Wednesday). How should I handle the salt? Cut back by half? No salt at all? But then it's not really brining, is it?