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Old 10-28-2011, 10:20 AM   #31
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

Originally Posted by Bubber View Post
Question about the brine. Once I take the bird out of the brine and before rubbing the bird, I am unsure what to do. Do I throughly rinse the bird down after taking it out of the brine? This has always been unclear to me.
I rinse the bird inside and out. i figure it can't hurt i also let it equalize in the fridge to give the brine a chance to circulate throughout the meat and let the skin dry. I've found that I get better skin if I let it dry.
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Old 10-28-2011, 12:30 PM   #32
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Join Date: 03-02-08
Location: OKC OK

Originally Posted by NS Mike D View Post
did the turkey over the weekend
ran the wsm about 300+

the breast was dry compared to my oven roasted turkey.
I would offer that it's the finishing temp, not brining that caused this.

What temp was the breast when you pulled it?

It should be 160 and brining gives you additional moisture so that pulling it around 165 still gives moist. I've never had someone who brined a turkey say the breast was dry unless it was pulled at a high temp.

Challenge is that dark meat needs higher temps.

One proven method is to put a bag of ice on the breast meat for a few hours BEFORE cooking. It lowers the temp of the breast.

Another method, my current preference, is to Spatchcock the turkey

How to Spatchcock a Turkey - 101
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Old 11-07-2011, 10:18 AM   #33
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bump for those planning their turkey cooks.
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Old 11-07-2011, 01:03 PM   #34
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printing as i type,i saved the older version but i changed computers since and it was lost.thanks for the remix
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Old 11-07-2011, 03:39 PM   #35
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Downloaded and thanks for the post.
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Old 11-18-2012, 04:46 PM   #36
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Old 11-21-2012, 10:30 PM   #37
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This is my go to for Turkey Info!!! One stop shopping for pretty much everything you need to know!
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