So I'm going to do a dry run on my new cooker for Thanksgiving and I picked-up an 18 lb bird for $10. Only problem is it's enhanced or "contains solution." I'm going to brine and want to know how I should adjust the salt in my brine; I'm thinking cut my salt in half. What do others think or does anyone have experience with brining these birds?

What ratio of water to salt are you currently using?

Kevin, I use 1/2 cup table salt per gallon of water.

I'll do some digging in the archives, but at some point if you cut too far back on the salt, then you don't have a brine. You end up with a wet bird. For what it's worth, I believe you can also achieve a brine using sugar...I think I read that in a book by Herve This.

Brines require salt. You can make a poaching or soaking liquid with sugar alone; penetration will depend on the sugar concentration, the structure of the item being poached or soaked, whether or not heat is applied.

Larry-- Cut your ratio to 2 T table salt (3 T Morton kosher or 4 T Diamond Crystal kosher) to 1 quart water. That's about as low as you can go. If flavor brining you will need adequate time. If not flavor brining then brining at all in unnecessary.

those inhanced birds are almost like being brined already. to much more and the bird is gonna taste like ham. not bad to a point.

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to much more and the bird is gonna taste like ham

Yea that's what I'm afraid of. I did some more digging and there seem to be mixed reviews, some saying too salty others saying no problem. Turns out I'm going to have some guests for my dry run so now I'm thinking I'm just going to try and find a fresh natural bird. What a pain in the butt.

Thanks for the input guys.

Larry, I do a flavor brine with pumped birds and never had any hammy tasting issues.

Larry,

Why not try it as is? Moisture should not be a problem, since it's enhanced, and it might turn out to be a nice change, just a play ole regular tasting turkey? Seriously though. I picked up two 8 pound frozen breasts Wed because they were on sale for .99/lb, and the label says contains 15% solution, so I'm assuming that's about what you got too. I was just going to give it a shot as is and see how it comes out. The most you have to lose is the $10, right (which is a great deal on that bird).

Todd

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The most you have to lose is the $10, right (which is a great deal on that bird).

Actually, it's more about the end product for my guests vs. price of the bird. My guests have requested my JD brined bird and I want to make sure it's "up to snuff."

Bryan, I noticed your brine contains a lot of sugar, which I'm thinking may help with the bird not tasting hammy. My brine contains two cups maple syrup, maybe that would carry it.

What to do . . . I'm leaning toward another bird and using this enhanced bird for pulled turkey. Looking at Larry W.'s pics made my mouth water.

Thanks for the input.

OK, not to beat a dead turkey here, I'm wondering if I cut the brine time down to 1/2 and went full strength if that would work? We're not seeing any fresh natural birds out here yet.

I used a Weber Art of the Grill recipe last Saturday calling for 2 quarts apple juice, 1 lb of brown sugar and one cup of sea salt, 3 quarts of water, cloves, garlic, etc for 24 hours on a 7 lb turkey breast. I also injected it with the brine per suggestion from a Chef.

Smoked it with a combo of apple and hickory until it hit 165 (per the Weber book) and it was the moistest turkey breast I've ever done.

She's going under tonight, I settled in on 1/3 cup morton kosher salt per gallon of water, which is about 1/2 of the 1/2 cup morton table salt per gallong of water I use on a fresh turkey. I'm planning on going 24 hours (she's an 18 lb bird). Any thoughts?

If I could be bold to say that you might be overthinking the pumped bird and hammy taste thing. The thickness and mass of a turkey is going to take more than 24 hrs in a brine to turn the taste to ham, even if pre-pumped IMO. I see no need to worry at all. Sugar it up, smoke it up, and enjoy the Damn thing!

Bryan, I over think everything! It's my worst quality, I hate it. You should see my trying to order at a restaurant, I'm a mess. Then after I order I think, "did I order the right thing?" Then when my meal arrives I look around the table and see if someone got something better and maybe I should have ordered that. I'm a mess. That said, do you think I should have used more salt?

The packaging said it contained up to 8% solution. Solution was turkey broth, salt and a bunch of stuff stuff that doesn't seem like it should be involved in a turkey. We'll see. I kicked in a little more Jack and a little more maple syrup to kick the flavor up just a bit. Oh, and a little Jack for me too

This message has been edited. Last edited by: LarryR,

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Originally posted by LarryR:
That said, do you think I should have used more salt?

No, you did good. When I use a pumped bird for my Apple Honey brine, I cut the salt about in half as well. You should be spot on there Bud.

Larry, dont worry, I'm the same way. Very particular about what I order. I don't tweak the preparation that much or at all, but nine times out of ten, when the food comes, what my companions are having usually looks better.

Wow, what a great bird that turned out to be. Brine worked out perfectly! Unbelievably moist, tender and quite flavorful. Everyone raved about it, a couple, "this is the best turkey I've ever had" comments, got to love those!

Thanks for all the input. Believe it or not I only got one picture of the bird . . . damn wine!PICTURES

really like the looks of that bird man... ya done good kiddo. wish I had the patience to brine a bird.

Hey Ed, you've got to give it a try, the biggest pain in the butt is washing the brining container after, everything else is pretty straight forward and in my opinion well worth the effort. Looks like I'm doing two birds at Thanksgiving, I'm going to do one in my go to brine (JD and Maple Syrup) and the other in the the Apple Honey brine.