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Cheap turkey to smoke


catdaddy
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Back before Thanksgiving when turkeys were a lost leader for the grocery store I bought a 13 lber. Now I'm thawing it and want to brine and smoke/bbq. The label says "it contains up to 8% of a solution of turkey broth and salt" and a couple other things. I'm wondering if I even need to brine. Should I dry brine for 2 or 3 days and just let the meat come to balance or let well enough alone?

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It's been a while since I cooked a grocery store turkey, but I'd say dry brine it just in case. I've never noticed an appreciable taste of salt in a roasted turkey from the grocery, so I don't think you'll oversalt it.

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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