OK, so I read this group religiously, I've followed the recipes, and
I'm having bummers.

I've been buying cheap, small (~10-12 lb) turkeys from the local
Safeway, spatchcocking/splitting them, and slow-cooking them a half at
a time on my WSM. I've perfected the cooking process.

BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
as the brine. It's just WAY too salty.

Am I doing something wrong?

Thanks a heap,

-Zz

Zz Yzx wrote:

OK, so I read this group religiously, I've followed the recipes, and
I'm having bummers.

I've been buying cheap, small (~10-12 lb) turkeys from the local
Safeway, spatchcocking/splitting them, and slow-cooking them a half at
a time on my WSM. I've perfected the cooking process.

BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
as the brine. It's just WAY too salty.

Am I doing something wrong?



Yes, many would find 1 C salt per gallon too salty.

You can go as low as 1/2 C per and achieve the desired
effect. I go in at about 3/4 C diamond kosher brand salt
per gallon and find it just right.

Different types do have different densities, so you might want
to measure the salt by weight. There's usually a pretty big
difference in weight between a cup of kosher salt and a
cup of 'table salt'

--
Reg

"Reg" wrote in message
. net...
Zz Yzx wrote:

OK, so I read this group religiously, I've followed the recipes, and
I'm having bummers.

I've been buying cheap, small (~10-12 lb) turkeys from the local
Safeway, spatchcocking/splitting them, and slow-cooking them a half at
a time on my WSM. I've perfected the cooking process.

BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
as the brine. It's just WAY too salty.

Am I doing something wrong?



Yes, many would find 1 C salt per gallon too salty.

You can go as low as 1/2 C per and achieve the desired
effect. I go in at about 3/4 C diamond kosher brand salt
per gallon and find it just right.

Different types do have different densities, so you might want
to measure the salt by weight. There's usually a pretty big
difference in weight between a cup of kosher salt and a
cup of 'table salt'

--
Reg


Quit wasteing your time. Skip the brine. Rub it and cook it.
--
James A. "Big Jim" Whitten

www.lazyq.com

Big Jim wrote:


Yes, many would find 1 C salt per gallon too salty.

You can go as low as 1/2 C per and achieve the desired
effect. I go in at about 3/4 C diamond kosher brand salt
per gallon and find it just right.

Different types do have different densities, so you might want
to measure the salt by weight. There's usually a pretty big
difference in weight between a cup of kosher salt and a
cup of 'table salt'


Quit wasteing your time. Skip the brine. Rub it and cook it.


Quit wasting your time with rub. Just salt it and eat it.

Tag, you're it.

--
Reg

Reg wrote:
Big Jim wrote:
Quit wasteing your time. Skip the brine. Rub it and cook it.


Quit wasting your time with rub. Just salt it and eat it.

Tag, you're it.


Close Reg, but you forgot the fresh ground pepper...

--
Steve

On Jan 14, 8:11*am, "Big Jim" wrote:


Quit wasteing your time. Skip the brine. Rub it and cook it.

Amen, amen For turkey, I wash it, salt the cavity, apply rub (amybe
just salt and pepper) and oil it with some spray or butter. If the
herbs are in season, I might put some in the cavity.

The rests to warm up on the counter for 30 minutes or so before prep.

Never had a complaint.

Robert

I've been buying cheap, small (~10-12 lb) turkeys from the local
Safeway, spatchcocking/splitting them, and slow-cooking them a half at
a time on my WSM. I've perfected the cooking process.

BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
as the brine. It's just WAY too salty.

Am I doing something wrong?

Thanks a heap,

-Zz



Are you rinsing the bird thoroughly after you take it out of the brine?
Rinse well in sink. Then put the bird in a pot of plain water and agitate.
Remove and pat dry.

Works for me.

Spud

Amen. All brining does, IMHO, is give you salty meat.


"Big Jim" wrote in message
...

"Reg" wrote in message
. net...
Zz Yzx wrote:

OK, so I read this group religiously, I've followed the recipes, and
I'm having bummers.

I've been buying cheap, small (~10-12 lb) turkeys from the local
Safeway, spatchcocking/splitting them, and slow-cooking them a half at
a time on my WSM. I've perfected the cooking process.

BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
as the brine. It's just WAY too salty.

Am I doing something wrong?



Yes, many would find 1 C salt per gallon too salty.

You can go as low as 1/2 C per and achieve the desired
effect. I go in at about 3/4 C diamond kosher brand salt
per gallon and find it just right.

Different types do have different densities, so you might want
to measure the salt by weight. There's usually a pretty big
difference in weight between a cup of kosher salt and a
cup of 'table salt'

--
Reg


Quit wasteing your time. Skip the brine. Rub it and cook it.
--
James A. "Big Jim" Whitten

www.lazyq.com

Amen. All brining does, IMHO, is give you salty meat.


"Big Jim" wrote in message
...

"Reg" wrote in message
. net...
Zz Yzx wrote:

OK, so I read this group religiously, I've followed the recipes, and
I'm having bummers.

I've been buying cheap, small (~10-12 lb) turkeys from the local
Safeway, spatchcocking/splitting them, and slow-cooking them a half at
a time on my WSM. I've perfected the cooking process.

BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
as the brine. It's just WAY too salty.

Am I doing something wrong?



Yes, many would find 1 C salt per gallon too salty.

You can go as low as 1/2 C per and achieve the desired
effect. I go in at about 3/4 C diamond kosher brand salt
per gallon and find it just right.

Different types do have different densities, so you might want
to measure the salt by weight. There's usually a pretty big
difference in weight between a cup of kosher salt and a
cup of 'table salt'

--
Reg


Quit wasteing your time. Skip the brine. Rub it and cook it.
--
James A. "Big Jim" Whitten

www.lazyq.com

On Jan 14, 7:28*pm, "No Spam Please" wrote:
Amen. *All brining does, IMHO, is give you salty meat.

Then you're doing it wrong.

"Tutall" wrote in message
...
On Jan 14, 7:28 pm, "No Spam Please" wrote:
Amen. All brining does, IMHO, is give you salty meat.

Then you're doing it wrong.

I tried brining three times a few years ago, following specific
instructions from either this group or from a suggested web site.
The results were always too salty for me.
So, could you tell how to do it right.
Thanks, Bob-tx

So, could you tell how to do it right.

Step #1, and the most important of all....do not buy a turkey that is sold
in a solution of liquid and sodium and all the rest.

The rest is hard to do wrong.

-John O

On Jan 15, 7:10*am, "JohnO" wrote:
So, could you tell how to do it right.

Step #1, and the most important of all....do not buy a turkey that is sold
in a solution of liquid and sodium and all the rest.

The rest is hard to do wrong.

-John O

Yep, brining a brined Turkey is for the birds.

Bob, try brining a couple of chix, they are never pre-brined. Not that
I've ever seen anyway, but I don't shop at Sam's Club either, who
seems to be a prime culprit at selling water weight at meat prices.

Worst experience I've had is mushy meat from too much citrus + time.

In article , ost
says...
On Mon, 14 Jan 2008 20:58:11 -0800 (PST), Tutall wrote:

On Jan 14, 7:28*pm, "No Spam Please" wrote:
Amen. *All brining does, IMHO, is give you salty meat.

Then you're doing it wrong.

I'll second that.

I've never had a salty bird after brining either. I usually brine turkey
and sometimes chicken, and it seems to me I generally get a moister bird
than when I don't brine.

Could be my imagination? Maybe, but it's workin' so far!

--
Bill

On 15-Jan-2008, Sqwertz wrote:

On Mon, 14 Jan 2008 20:58:11 -0800 (PST), Tutall wrote:

On Jan 14, 7:28*pm, "No Spam Please" wrote:
Amen. *All brining does, IMHO, is give you salty meat.

Then you're doing it wrong.

I'll second that.

-sw

Anybody need a third? I'm in.

--
Brick(Youth is wasted on young people)