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brining a butterball turkey

post #1 of 5
Thread Starter 
i have a butterball turkey and another brand, we plan on brining the other brand and smoking it... the butterball was a freebee, we've never had one

can a butterball be brined, what happends to all the butter and seasonings that are under the skik while in the brine??
post #2 of 5
My test turkey was a Butterball with 7% solution. It was just a tiny bit too salty after being brined. When I do the one for Thanksgiving, I'm going to reduce the salt in the brine a little. I didn't miss the "butter" as the meat was very juicy.

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Take care, have fun, and do good!


post #3 of 5
Anytime you have an enhanced meat the brinning has been done. If you are trying to have a moist bird the enhancement will give you that as long as you don't over cook it.

To add flavor injecting would be a better choice, don't add salt to the injection recipe.
post #4 of 5
I was going to ask, but knew if I searched someone else had already asked it. My friend got a free butterball from work, and we're going to smoke it for Thanksgiving, it's the 7% solution kind. I may try injecting. What sort of flavors would be suggested to inject, is there a technique(injection placement) that works best. Guess I'm going to have to make another run to the store for injection tools/ingredients! PDT_Armataz_01_12.gif
post #5 of 5
I purchased a 12.25 lb butterball and brined it. It turned out great! Can't wait to do another this week.
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