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To brine, or not to brine my turkeys?

post #1 of 3
Thread Starter 
hey quick question, I have two Butterball boneless turkey roasts that are 3 pounds each. I plan on smoking them on an ECB. According to the packaging, they contain "20% of a solution". I'm assuming that solution is a brine. Should I proceed to brine these birds over night anyway, or just assume that the birds will remain moist throughout the smoke? First time trying to smoke turkey meat so I'm a little apprehensive. Also, is it ok to place the thermometer in the meat at the beginning of the smoke, or should I wait a couple of hours? Thank you for any advice you can provide!
post #2 of 3
There's no need to brine unless you are looking for a different flavor profile. You don't need to brine to achieve moist meated smoked turkey.
post #3 of 3
Thread Starter 
Ok thank you. I'll just smoke the turkeys as they are. I certainly don't want to make them so salty that they become inedible.
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