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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Turkey brining question

I will be doing a 12lb spatchcocked turkey next week for the big day.  I was all set on my brining recipe, injection and rub. . .  until my wife informed me that our bird is one of those "moisture enhanced" "8% solution" birds.  I don't have much faith in these 'enhancements,' as I have eaten dry, unbrined 'enhanced' birds before.  While I have read some comments that say that brining can't hurt an enhanced bird as osmosis will keep the bird balanced, others, such as the knowledgable folks at amazingribs.com, warn of salty disasters if you brine an 'enhanced' bird.

Thoughts?  Should I just skip with the brining or go for it? 

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