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Started By
Message
Over salt a Turkey?
Posted on 11/22/22 at 6:54 pm
Posted on 11/22/22 at 6:54 pm
It’ll be a spatchcock. My third.
They’ve been ok. Not dry, cooked well.
But the flavor has never been mind blowing.
I’ve always bought pre brined so I’ve been scared to add a lot, if any.
This year, I did not buy a pre brined.
Long story short, I put loads of sea salt flakes on this bird. Dumping mounds and spreading it around. Dumped salt in the cavity.
Didn’t put much under the skin.
Then I wrapped it up. Gonna unwrap it first thing in the morning and let it sit in the fridge for 24+ hours.
Am I screwed? Bird is 12 lbs and change.
Im seeing recommended salt amount of 2-3 tablespoons for that size.
I bet I put 3/4 of a cup in search of a bit of flavor.
I’m clearly second guessing now…
Thoughts? I almost feel like it’s not possible to over salt a turkey. I almost want to proven wrong… I’ll be baking it.
They’ve been ok. Not dry, cooked well.
But the flavor has never been mind blowing.
I’ve always bought pre brined so I’ve been scared to add a lot, if any.
This year, I did not buy a pre brined.
Long story short, I put loads of sea salt flakes on this bird. Dumping mounds and spreading it around. Dumped salt in the cavity.
Didn’t put much under the skin.
Then I wrapped it up. Gonna unwrap it first thing in the morning and let it sit in the fridge for 24+ hours.
Am I screwed? Bird is 12 lbs and change.
Im seeing recommended salt amount of 2-3 tablespoons for that size.
I bet I put 3/4 of a cup in search of a bit of flavor.
I’m clearly second guessing now…
Thoughts? I almost feel like it’s not possible to over salt a turkey. I almost want to proven wrong… I’ll be baking it.
7
Posted on 11/22/22 at 7:04 pm to bayoubengals88
quote:
Am I screwed? Bird is 12 lbs and change.
Im seeing recommended salt amount of 2-3 tablespoons for that size.
I think people tend to overestimate how much salt they use in general. 3 tablespoons is a lot of salt and seems like more when applying that much. I bet you're fine.
Turkey is a bland shite meat anyway. Oversalted will probably make it good.
Eta
You can always wipe it off after 4-6 hours of dry brine if you're worried.
This post was edited on 11/22/22 at 7:06 pm
Posted on 11/22/22 at 7:24 pm to bayoubengals88
3/4 of a cup is a lot.
I have the same size bird, and my dry brine was a little of 3 tbs of salt, and I felt like that was plenty.
Why not search for more flavor through aromatics while you’re baking?
I have the same size bird, and my dry brine was a little of 3 tbs of salt, and I felt like that was plenty.
Why not search for more flavor through aromatics while you’re baking?
Posted on 11/22/22 at 7:46 pm to bayoubengals88
Rinse it off after you unwrap and before the 24 hour cold air hiatus. Be sure to place the bird on a rack so it drys thoroughly. I would not sal anymore beyond the brine.
Posted on 11/22/22 at 7:46 pm to Mo Jeaux
quote:
3/4 of a cup is a lot.
I didn’t measure at all. Maybe it was 4 oz. I approached it like I do a thick filet, but with the filet I can scrape most of it off after an hour or two.
quote:
Why not search for more flavor through aromatics while you’re baking?
Does this mean herbs? I plan on adding rosemary and thyme tomorrow in addition to a melted garlic/butter/thyme mixture.
Posted on 11/22/22 at 7:47 pm to bayoubengals88
quote:
I almost feel like it’s not possible to over salt a turkey. I almost want to proven wrong… I’ll be baking it.
Time to test that theory
Posted on 11/22/22 at 7:48 pm to jmon
quote:I think I actually will rinse it off as much as I don’t want to. Thanks for mentioning the rack!
Rinse it off after you unwrap and before the 24 hour cold air hiatus.
Posted on 11/22/22 at 10:33 pm to bayoubengals88
Sea salt is usually about 1/2 the strength of table salt. Not all sea salt is created equal and are just relabeled table salt...
Posted on 11/23/22 at 8:13 am to armsdealer
quote:
Sea salt is usually about 1/2 the strength of table salt. Not all sea salt is created equal and are just relabeled table salt...
This could be my saving grace.
I used large flakes. Really large.
As it stands, I left it covered for about 15 hours and washed it off this morning. Did not soak, just rinsed. It’s on a rack in the fridge now.
Posted on 11/23/22 at 8:27 am to bayoubengals88
I really need to know how this bird turns out---
Totally invested at this point
Totally invested at this point
Posted on 11/23/22 at 8:53 am to bayoubengals88
Maybe it’s better that you used flakey sea salt rather than kosher or table salt. But what you’re basically doing is a dry brine. Maybe kosher salt would’ve been fine. I’d probably rinse it all off with water and pat it dry before letting it rest. Then I might season it before cooking like I would with a pre-brined bird but I’m hesitant to recommend that because I’ve never been in your situation and I’m just guessing.
I hope it all works out.
I hope it all works out.
This post was edited on 11/23/22 at 1:11 pm
Posted on 11/23/22 at 11:45 am to bayoubengals88
Should be ok. I dry brine mine which is basically what you did. Just wash it off really really well and pat dry. Then season with normal seasoning, but no more salt obviously.
My dry brine calls for half a cup of kosher and baking powder. So 3/4 is probably ok. Most of it falls on the pan anyway.
My dry brine calls for half a cup of kosher and baking powder. So 3/4 is probably ok. Most of it falls on the pan anyway.
Posted on 11/24/22 at 8:41 pm to LSUmomma
The turkey turned out to be quite good.
It had flavor. Thanks everyone!
It had flavor. Thanks everyone!
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