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Unread 11-15-2012, 08:04 PM   #1
darita
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Default 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.
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Unread 11-15-2012, 10:15 PM   #2
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Your on the right track I suspect the bird was enhanced as well to much salt will do it every time.
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Unread 11-15-2012, 10:30 PM   #3
darita
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Quote:
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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?
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Unread 11-15-2012, 10:35 PM   #4
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Butter balls are the worst for being pumped that is why they are the moistest birds.
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Unread 11-15-2012, 10:41 PM   #5
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I'm dry brining a turkey this year, but it will be a fresh one to avoid the enhancement problem. Too salty.
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Unread 11-16-2012, 07:54 AM   #6
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I bought a butterball fresh and the label said only 4% solution which is the lowest I've seen.
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Unread 11-16-2012, 09:28 AM   #7
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Quote:
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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
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Unread 11-16-2012, 10:06 AM   #8
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Then who has a good turkey up here in Nor Cal?
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