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My first smoked turkey

post #1 of 7
Thread Starter 

I am about to smoke a whole turkey for the first time.  I am going to brine the turkey and the ingredients call for chicken stock which is, sodium 470mg (20%) of a 946ml carton.  With this amount of sodium in the carton will I need to add the additional salt.

Thank you for your advice.

post #2 of 7

Wow I have never used stock in any brine I have done.  Salt, sugar and water.  Maybe a little Worcestershire and or Soy sauce. 

 

Does it CALL for more salt?  If so I would follow the recipe. 

 

Scott

post #3 of 7
Thread Starter 

Yes it does, I will, and thank you for the advice.

post #4 of 7
Don't forget to rinse off that brine before smoking, otherwise you might end up with some very unpleasant pockets of salt/seasoning. Dry off well. Good Luck.
post #5 of 7
Thread Starter 

I will, thank you.

post #6 of 7

And send some Q-view . . . worthless.gif

 

 

Later . . .

post #7 of 7
I wouldnt add any more salt to it at all most of the time with ur stocks there over salted to help preserve them I would just add alittle to the dry rub u plan to use if u are using one
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