Author Topic: Boneless Turkey  (Read 1285 times)

Offline steve-o

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Boneless Turkey
« 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

Offline FLBentRider

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Re: Boneless Turkey
« Reply #1 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.
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