BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: steve-o on January 15, 2011, 10:19:52 AM

Title: Boneless Turkey
Post by: steve-o on January 15, 2011, 10:19:52 AM
I've playing around with my OBS for jerky and smoked salmon mostly, so I am going to buy one of those boneless Butterball turkeys today after reading through the posts. I noticed from the package and previous posts that they are pre-brined so I am curious do you eliminate salt from the rub if you use one? I dont have any CT, I have never seen it in stores in my neck of the woods. Another question is how long should the rub be on if I use one? I plan to follow others with cooking directions but should I FTC after its done. Any pointers would be appreciated.
Thanks Steve-o

Title: Re: Boneless Turkey
Post by: FLBentRider on January 15, 2011, 11:41:19 AM
STC is the Turkey guru, but here's my $.02US

If it is "enhanced" I don't brine, but I don't change  the rub either. I have not found the "enhanced" part to make it taste salty.

I don't FTC poultry, unless I need to to hold it until serving.