larry, what temps did you cook this bird at? i'm thinking of getting an enhanced bird(hey, .33/lb these days is hard to turn down) with the apple brine. i'll just cut the salt down to half.

i followed Bryan's advice and cut the salt in half for the injected turkey i brined and cooked. came out great and was not hammy at all.

Ok so the final was that you just cut your salt in half on your brine? I just found out I bought one of these so called "natural" turkeys that has an 8% solution of broth, spices, and other stuff. I am going to be brining tomorrow and need to know how to make the solution I am using Alton Brown's honey brine.

Tony, I cooked her at 325 grate.

Eddie, Yep, just cut it in half and it worked out perfectly!

Sorry to go off topic but I couldn't help but notice the odd shaped charcoal in Larry's basket.

What is that ?

I ended up getting two enhanced birds for a ridiculously low price this year. I'm considering soaking the birds in just cold water for an hour or two while I prep and cool my brine. I’m assuming the cells would try and equalize the salt levels … a “reverse brine” if you will. This along with a lesser brine time should hopefully give positive results. My previous results with enhanced turkeys w/o the extra precautions have never been hammy. But like the rest of you… I want the perfect holiday smoke

quote:

Originally posted by Cliff H.:
Sorry to go off topic but I couldn't help but notice the odd shaped charcoal in Larry's basket.

What is that ?

Cliff, Link for you about the charcoal.