- May 7, 2008
- 157
- 10
So I smoked a turkey a couple weeks ago (practice for Thanksgiving) and I brined it for around 12 hours or so.
When I got done smoking the thing, it was so salty I couldn't even stand it.
Are you supposed to rinse it off or something after you brine it? Did I just use to much salt?
The recipe I followed was one I got from some site (could very well even be this site). The brine portion of it is as follows:
So my turkey was 12.5 pounds or so, and I smoked it to 162 degrees. But the dang thing was way too salty to eat.
Any tips? Or any good smoked turkey recipes? I think Im going to try again this weekend. I have to get this right before Thanksgiving.
Ironically, this is the same recipe that I followed last year and it was the best turkey I've ever had. So maybe I botched the salt measurement this time or something (I do a lot of eyeballing, maybe it's time to get a little more precise).
Oh yeah, and the way I brine is I put the turkey in a roasting bag, put the brine in there with it, close it with a zip tie, and put the whole bag in a cooler full of ice. Just in case that might be a factor...
When I got done smoking the thing, it was so salty I couldn't even stand it.
Are you supposed to rinse it off or something after you brine it? Did I just use to much salt?
The recipe I followed was one I got from some site (could very well even be this site). The brine portion of it is as follows:
So my turkey was 12.5 pounds or so, and I smoked it to 162 degrees. But the dang thing was way too salty to eat.
Any tips? Or any good smoked turkey recipes? I think Im going to try again this weekend. I have to get this right before Thanksgiving.
Ironically, this is the same recipe that I followed last year and it was the best turkey I've ever had. So maybe I botched the salt measurement this time or something (I do a lot of eyeballing, maybe it's time to get a little more precise).
Oh yeah, and the way I brine is I put the turkey in a roasting bag, put the brine in there with it, close it with a zip tie, and put the whole bag in a cooler full of ice. Just in case that might be a factor...