Hammy Turkey?

darita · Nov 15, 2012

Did a practice turkey today and although it was moist and tasty, with bite thru skin, small parts of the white meat seemed "hammy in texture. Only thing I can figure is that I dry brined with with salty rub, overnight and that may have been too long. Could this be the case?
By the way, cooked for about 2 hours at 450* in a Primo.

Bludawg · Nov 15, 2012

Your on the right track I suspect the bird was enhanced as well to much salt will do it every time.

darita · Nov 15, 2012

Bludawg said:
Your on the right track I suspect the bird was enhanced as well to much salt will do it every time.

Believe it was a Butterball turkey...enhanced? If so, no dry brine?

Bludawg · Nov 15, 2012

Butter balls are the worst for being pumped that is why they are the moistest birds.

tish · Nov 15, 2012

I'm dry brining a turkey this year, but it will be a fresh one to avoid the enhancement problem. Too salty.

Pole D · Nov 16, 2012

I bought a butterball fresh and the label said only 4% solution which is the lowest I've seen.

Bludawg · Nov 16, 2012

Pole D said:
I bought a butterball fresh and the label said only 4% solution which is the lowest I've seen.

The frozen birds get a double dose,,, double dose:tape:

darita · Nov 16, 2012

Then who has a good turkey up here in Nor Cal?

Hammy Turkey?

darita

is Blowin Smoke!

Bludawg

somebody shut me the fark up.

darita

is Blowin Smoke!

Bludawg

somebody shut me the fark up.

tish

Quintessential Chatty Farker

Pole D

is one Smokin' Farker

Bludawg

somebody shut me the fark up.

darita

is Blowin Smoke!

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