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Ok turkey breast roast and drums - need help

post #1 of 5
Thread Starter 

Ok, I am going to put on some turkey drums and a breast roast (one of those small football shaped objects)..

 

I read the brine mixtures for the drums, but the roast says up to a 10% solution has been added to the roast. 

 

 

D I brine both the same?  Or do I make changes for each?  WHat kind of time differences will I be looking at for the different pieces?

 

Thanks to all in advance.

post #2 of 5

Treat it as if it is just a bird. Use the same brine. Remember to post a Qview. 

Happy smoken,

David

post #3 of 5

Yep, follow David's advice , it's good...

 

Have a happy Thanksgiving and as always . . .

post #4 of 5
Thread Starter 

Thanks guys.

post #5 of 5
Quote:
Originally Posted by themule69 View Post
 

Treat it as if it is just a bird. Use the same brine. Remember to post a Qview. 

Happy smoken,

David

 

Won't it be too salty if it already has been brined pre-retail? I've heard this over and over again. Is it not true? 

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