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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-17-2012, 01:26 PM   #16
mawil1013
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Quote:
Originally Posted by Chitown_hillbilly View Post
For what it's worth, they might not be "Enhanced". My friend's family owns a large turkey farm in Bristol Illinois. I asked him about this very thing and he said their birds get nothing additional put into them but the Government makes them have the label that says "May" be enhanced with up to 8% solution.
That's curious. At same store, different brands, any where from 3 up to 8 and more in between. The higher the percent, the lower the price went.
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Unread 11-17-2012, 01:31 PM   #17
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You can make a pretty good bird using an enhanced one. Don't stress out about it (not saying that you are).
Usually they are frozen and if i thaw carefully before brine, some water comes out. My thought has always been that my brine will be more effective with less enhancing, i brine for flavor using the fat man's recipe, which adds tremendous flavor and not just plumping up the muscle.

More flavor can get in if there isn't already muscle cells saturated with enhancing.
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Unread 11-17-2012, 01:31 PM   #18
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Some of the best Turkeys I have made came from Enhanced then Brined birds. I think people overthink birds this time of year.
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