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Curing a turkey in Pop's Brine. Forgot to inject! Am I ok?

post #1 of 5
Thread Starter 

Just finished making my first bacon with Pop's brine and I loved it.  Had a turkey in the freezer and I decided to plop it in a couple of gallons of Pop's brine.  I know for thicker cuts it is recommended to inject so it cures from the inside out.  I forgot to do that.  I plan to cook it on the weber kettle at a high temperature.  350 and up.  Is it going to be ok?  I think that I will be ok because I am not going to be spending any extended time in the danger zone.  Just wondering if I will have a bird in which the outside meat tastes different from the inside meat.  Also I am up for any opinions on whether or not I should rinse and pat dry or just pay dry and season with (saltless and sugarless) seasonings.

 

 

Thanks!

-Chris

post #2 of 5

You will be good.

 

I would rinse pat dry and then season.

post #3 of 5

If you want cure throughout the meat, with the cure pink color and flavor, pull it out and inject with the brine in the bucket now...  put back in the bucket...   at "turkey smoking" temps, the cure/brine is for color and flavor, unless you are smoking below 225 ish....

post #4 of 5

You will not get sick if it isn't cured all the way through thou cooking at 350.

post #5 of 5
Thread Starter 
Thanks as always guys for the help! I'm going to take it out tonight, rinse it, dry it and season it and let it chill in the fridge for a couple of days to dry out the skin. I'll be sure to post!
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