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Discussion in 'Poultry' started by twistertail, Nov 16, 2010.

  1. twistertail

    twistertail Smoking Fanatic

    I've done a few turkeys now and they have turned out great but I want to brine one this time.  I've found a good brine recipe but not sure if I should change anything or cut back on the salt if I buy an "enhanced bird" which seems to be about all I see unless I want to spend $50. 
  2. I just did an "enhanced bird" using Tip's Brine, it was 12.25 pounds, and I brined it for 9 hours, pulled it out and rinsed it off, then let it sit overnight in the refrigerator.  It wasn't salty at all.  I think the overnighter in the refrigerator helped keep it from getting too salty.

  3. arnie

    arnie Smoking Fanatic

    I have brined many a bird, but I have never let one sit in the fridge after I took it out of the brine. From what I have been reading that seems to help the bird a lot. I plan to try it this year.
    Last edited: Nov 16, 2010
  4. smokingnd

    smokingnd Smoke Blower

    I have brined every turkey I have done, never paid much attention to the "enhanced bird" on the label.  I have always used Tip's Brine as well, never had a problem with being too salty.