Hammy Turkey?

[darita]

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]

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

 

[darita]

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]

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

 

[tish]

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

 

[Pole D]

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

 

[Bludawg]

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]

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