Hammy Turkey?

darita · 11-15-2012, 08:04 PM

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 · 11-15-2012, 10:15 PM

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

darita · 11-15-2012, 10:30 PM

Quote:

Originally Posted by Bludawg

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 · 11-15-2012, 10:35 PM

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

tish · 11-15-2012, 10:41 PM

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

Pole D · 11-16-2012, 07:54 AM

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

Bludawg · 11-16-2012, 09:28 AM

Quote:

Originally Posted by Pole D

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

darita · 11-16-2012, 10:06 AM

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

11-15-2012, 08:04 PM	#1
darita Full Fledged Farker Join Date: 08-01-10 Location: Roseville, CA Downloads: 0 Uploads: 0	Hammy Turkey? 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. __________________ NorCal Newbee Smoker...MAK2, GMG DB, WSM 22, Primo XL.

11-15-2012, 10:15 PM	#2
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Your on the right track I suspect the bird was enhanced as well to much salt will do it every time. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

11-15-2012, 10:35 PM	#4
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Butter balls are the worst for being pumped that is why they are the moistest birds. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

11-15-2012, 10:41 PM	#5
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	I'm dry brining a turkey this year, but it will be a fresh one to avoid the enhancement problem. Too salty. __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-16-2012, 10:06 AM	#8
darita Full Fledged Farker Join Date: 08-01-10 Location: Roseville, CA Downloads: 0 Uploads: 0	Then who has a good turkey up here in Nor Cal? __________________ NorCal Newbee Smoker...MAK2, GMG DB, WSM 22, Primo XL.

11-16-2012, 07:54 AM	#6
Pole D On the road to being a farker Join Date: 09-06-09 Location: Cary, NC Downloads: 0 Uploads: 0	I bought a butterball fresh and the label said only 4% solution which is the lowest I've seen.