Originally Posted by HogFan
If I cut the salt in half in the brine and per chance the concentration of salt in the bird is higher.......wouldn't it pull salt out of the bird?
I do not worry about it. I'm after the flavor of the spices on the bird. In about 20 years of smoking turkeys, I think I've only bothered with a brine about 3 times because I wanted to try Patio Daddio's brine. Like I said, I usually just rub the skin with sesame oil and herbs.If you just do whatever you have done to a turkey in the past indoors, cooking outdoors is better.