Thanksgiving Planning!

what do you own stock or something?

 

 Maybe he was brining himself and used a lot in the process

 

anything to make a buck in this economy!

 

i think were on the same page though

 

Isn't non-iodized pickling salt a good sub?

 

I've got 2 1/2 boxes, better get another one for the turkey.  Thank you for the public service announcement.

 

Oh darn...I'm down to about 1.5lbs kosher salt in my spice cabinet, now that you mentioned it. My plan was to TQ this years TGD bird, though.

We buy usually enough kosher for a 6-8 month supply at a time, so I guess I don't keep a very close eye on my stock. TQ was 3 bags on my last store grab about 5 months ago.

Thanks for the reminder, meat!

Eric

 

I have not had the opportunity to use pink salt myself. I did a quick google to find some info, just to get an idea what the contents were:

http://www.wisegeek.com/what-is-himalayan-pink-salt.htm  

Sounds like a very unique taste, and the description of the crunch in crystaline form is very tantilizing, to say the least.

While trying to imagine what the senses would bring to my attention with a pink salt brined smoked turkey...hmm...(insert drool factor of 8, or so)...the natural mineral content will no doubt add more depth to the flavor profile...

OK, first thoughts are, use a no-salt dry rub after about 18-24 hours for a 15-18lb bird. Also, if you haven't thought about the brine seasoning yet, I'd keep it lightly sweet with some brown sugar, yet bring in some of the more common spices: black peppercorn, sweet basil, oregano. For a bit more of an adventure, toss in a some old poulty stand-by spices: curry powder.

While the TQ instructions for a brine/cure are for a 1:4 ratio of TQ/water, I'm not sure what concentration you've brined with before, but since the pink salt has only trace amounts of other minerals, I wouldn't consider that to effect the sodium concentration in the brine by any appreciable amount. If 3 gallons of water were needed for a full submersion, my calculations for TQ would be 6lbs (3 x 128 = 384 x 0.25 = 96 / 16 = 6), if this is correct.  

Considering the amount of TQ I'd need to do it according to the package, I'll come up short, as I just checked my stock and only have 3.5lbs. I'll likely do a dry rub with TQ, some brown sugar, and one of my old favorite poulty blends, and wrap and rest for 12 hours or so before the smoke.

The pink salt, at the above concentration will be rather spendy (maybe 5 or 6 times what the bird costs according to the info on the above website). IMO, that's an awefully expensive brine, even without any spices or sugar...my wife would probably have a coronary if I mentioned doing a brine like this...LOL!!!!!

Well, brother meateater, I can't say too much more about the subjetc for fear that Mrs meater might break through the net (web) and open up a con of whoop butt on me...LOL!!!!!!

Crap, I may have already givin you too much to think about...enough to eventually get us both in hot water...where the heck can a guy run to and hide, anyway? Well, if she does come after me, she'll have to find me in my outdoor kitchen, as I'm only ever in two places when I'm not at work. SMF is the other one of 'em, and I'll be off-line as soon as it hit's the perverbial fan!

Good luck!

Eric