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Butterball turkey
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ninnymugs
Posts: 87
a friend wanted me to smoke a turkey for him. Before I could say anything he got a butterball turkey. Are those ok to still brine or should I not brine a butterball?
Thanks!
Thanks!
Comments
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I'm betting it has been injected with a salt solution. The label should tell you. If it has I would skip the wet brine. Instead I would do a light sprinkle of salt on the skin and an air out in the fridge for a day or so to dry out the skin.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Agreed. Whenever I get a Butterball, I skip the brine process. My opinion would be to spatchcock the bird. IMO. They turn out great!
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Contrary to what others have posted already and probably after me I have brined MANY ButterBall turkeys - both full turkeys and just breasts - for multiple years for multiple hours! I have yet to ever have a complaint that they were too salty or "too anything" else other than DAMN delicious!!!
My thought - but I don't know for a fact - is the solution injected in a ButterBall is during a rapid run on a conveyor belt using mechanical needles spaced far apart, and never deep - just right under the skin maybe. When I brine that gets into the turkey from the cavity side which gets it into the rest of the breast, thighs, and drumsticks from the MEAT side. Whether you believe me or not or want to trust me or not is your call, but I'm wishing you and yours a Happy Thanksgiving!!!Re-gasketing America one yard at a time. -
They're already "brined" unless you get the organic bird at Costco. Brining twice is inherently redundant, but by Rons experience isn't harmful. Skip the brine.Sandy Springs & Dawsonville Ga
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Butterballs are injected with "a solution of Water, Salt, and Spices to enhance tenderness and juiciness". How strong the solution is, is not specified.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
jtcBoynton said:Butterballs are injected with "a solution of Water, Salt, and Spices to enhance tenderness and juiciness". How strong the solution is, is not specified.Sandy Springs & Dawsonville Ga
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if its the butterball "natural" its only 4 percent, dont see anything wrong with that for brining.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
From the Butterball website:
Frozen Turkey - Contains up to 8% of a solution of Water, Salt, Spices, and Natural Flavor.
Fresh Turkey -Contains up to 4% of a solution of Water, Salt, and Spices to enhance tenderness and juiciness.
Very intentional differences in language. They also have a page on brining but don't list a recipe.
Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius. -
JethroVA said:From the Butterball website:
Frozen Turkey - Contains up to 8% of a solution of Water, Salt, Spices, and Natural Flavor.
Fresh Turkey -Contains up to 4% of a solution of Water, Salt, and Spices to enhance tenderness and juiciness.
Very intentional differences in language. They also have a page on brining but don't list a recipe.
Am I thinking about this the correct way? That seems like a lot of solution to me.Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
fishlessman said:if its the butterball "natural" its only 4 percent, dont see anything wrong with that for brining.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
jtcBoynton said:fishlessman said:if its the butterball "natural" its only 4 percent, dont see anything wrong with that for brining.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Because the strength of the Butterball brine is not known, the best strength and time for additional brining would be a guess (assuming using traditional gradient brining). If an equilibrium brine is used, it wouldn't matter what Butterball had used as a new value would be set by the brine.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
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