Originally Posted by chilidog
I've read the thread on the ultimate Thanksgiving brine. My question is, can you smoke a turkey without a brine? We are trying to cut some of the salt out of our food and I'm not too sure I would like the turkey if it had a sweet flavor from the sugar. Do I need to wrap the turkey at some point to hold in the juice?
Do the brined turkeys have a salty taste?
I brine all poultry except chicken wings and have never had a problem with a salt taste.
Mrs Kapn is hyper-critical/sensitive to salt and has always loved the food.
But if you fear it, just buy a bird and cook it.
It will be fine and good eats and the "fears" will not enter into the results.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.