Does smoking turkey require a less saline brine solution.
I made my usual brine - 2 gals liquid (including about 25& ice), 1 cup kosher salt and 1/2 cup sugar one day in advance.
I rubbed the bird under the skin with Plowboys Yardbird.
The brine is what I use to roast my turkeys using an herb butter rub.
I cooked with royal oak and cherry 275- 300 for four hours.
It was a little too salty for my taste.
Does the lower longer cook concentrate the brine?
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