Turkey question?? Where does the weight go?

Discussion in 'Roll Call' started by trece, Aug 13, 2007.

  1. trece

    trece Fire Starter

    OK, seriously this is wierd....So I smoked a 3 lb turkey breast /roast tonight. Came out perrrrrrrfect! I am cooling it to slice for lunch meat tomorrow now here's the question. It was 3 lbs and now its 1.7 lbs?????????? My 16 yr old will eat that in 1 day no problem. grrrrrrrrrrr There was NO drippings in the pan....where did it go??

    So if I want 4-5 lbs of meat I should buy a 7lb roast?

    BTW: I brined for overnight and rinsed well, no salt taste.
    I rubbed w/poultry seasoning/sage/thyme/pepper and injected w/butter and LOTS of pepper But I'm bummed that I did all this for basically 1 1/2 lbs of lunch meat.
     
  2. deejaydebi

    deejaydebi Smoking Guru

    They inject them with a salt water solution. It evaporated I guess. It's not supposed to be more than 10% - I think. Or is it a 10% solution? CRS ya know! [​IMG]
     
  3. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Debi's right, vaporation. Thats all it can be? Right? [​IMG] Terry
     
  4. trece

    trece Fire Starter

    If it was a 10% solution it would have weighted over 2 lb's when done....I don't get it..............we had about a 43% loss of weight. Yet a fairly clean smoker, no mess..............
     
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I have experienced the same thing with chicken thighs, remember anything brined is holding plenty of moisture, salt can absorb 30x its weight in water. that's why most meats don't dry out as much when brined. I would just take it as evaporation.
     
  6. trece

    trece Fire Starter

    It was a 3lb roast prior to brining. I didn't weigh it post brining. I think this is just gonna be a mystery.............
     

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