- Nov 15, 2022
- 3
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Do you recommend to still brine a Butterball turkey that is frozen in a brining solution, after it’s thawed out? I’ll be smoking on my offset smoker, spatchcock style
Thanks for your input, I appreciate it.I don't brine, but I think the majority of folks here do brine the prebrined turkeys.
Chris
Thanks for your input, I appreciate it.I've seen every recommendation under the sun.
I've seen people say don't brine a turkey because you'll dilute the wonderful natural flavor of the turkey. I think that was Kenji (he suggests dry brine). Chef Judy Rodgers (credited with inventing the dry brine technique) also suggests dry brine. Chef Jacques Pépin also doesn't brine his Thanksgiving turkey.
I've seen people say brine the turkey because the flavor of plain turkey is too mild - almost bland - and needs enhancement.
I've seen people say don't brine a butterball because it's already brined.
I've seen people say brine whatever you got and it'll be better.
I think people are going to do what has worked well for them in the past.
I personally don't brine and I'm very happy with all my smoked turkeys - 30+ years.
Good luck