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Turkey Brining-- Added Weight?
Posted on 12/10/12 at 4:04 pm
Posted on 12/10/12 at 4:04 pm
I have "fried" two turkeys in my Char-Broil oiless grill. Both were around 12 lbs. and both were undercooked (recommented 10 min./lb. = 2 hrs.).
I went online and got some good tips as to why the base of the breast and the "hip" joint areas were red raw (the outer breast was fine). One thought is that the water taken in from brining must increase the stated weight. This link (LINK ) gets into more than enough as regards the chemical nature (and added weight)of brining.
So, with a 12 lb. turkey, the cooking time compared to a not brined turkey could be off from 20-30 minutes. I got two Butterball turkeys thawing out and won't brine these, as they are already water injected and the stated weight should be OK. Your thoughts?
I went online and got some good tips as to why the base of the breast and the "hip" joint areas were red raw (the outer breast was fine). One thought is that the water taken in from brining must increase the stated weight. This link (LINK ) gets into more than enough as regards the chemical nature (and added weight)of brining.
So, with a 12 lb. turkey, the cooking time compared to a not brined turkey could be off from 20-30 minutes. I got two Butterball turkeys thawing out and won't brine these, as they are already water injected and the stated weight should be OK. Your thoughts?
2
Posted on 12/10/12 at 4:16 pm to LSU77ATO
Forget about minutes per pound and brining weight. Use a meat thermometer in breast and middle thigh. It's all you need and accurate.
Posted on 12/10/12 at 5:20 pm to LSU77ATO
quote:
Forget about minutes per pound and brining weight. Use a meat thermometer in breast and middle thigh. It's all you need and accurate.
This
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