I have always done a wet brine with any poultry, but this year as one family member has had a recent heart issue and wishes to really restrict his sodium consumption.
I have had people tell me a wet brine is not bad, but of course they are not medical professionals, and I have not read a lot about it, I will. I have been asked to limit the salt and I certainly do not wish to ruin dinner for the family member by having them worry. I have been asked to limit the salt, so I will.
I will gratefully accept any suggestions/tips for smoking a non brined turkey for a moist.
I was considering spatchcocking for a quicker smoke, but wonder if I do that the skin pull back and expose the meat as I was intending to do a “rub” under the skin like:
Gordon Ramsey – Roast Turkey with Lemon, Parsley & Garlic
https://www.gordonramsay.com/gr/recipes/roast-turkey-with-lemon-parsley-and-garlic/
or Serious Eats – Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey
I was thinking 300-325? (Pellet grill)
Suggestions?
by CoastMtns
3 Comments
Make sure that you do not buy a frozen turkey that has already been seasoned or soaked in salt mixture as most frozen birds are.
I cook for my MIL/FIL at least 2 meals a week. I try to have a much lower sodium intake, especially for when I’m cooking for them.
You might have a couple of complaints from the heavy salters, but really, they can add a bit. I find that once you cut back on your own salt intake, it’s much better. You can still get a ton of flavour in stuff, without using heavy salt spice mixes. I go with more herbal stuff, and it turns out quite well.
I’m smoking the turkey for Christmas this year, and will spatchcock it, then season with a bit of salt, pepper, and then some “poultry” spices, like thyme, sage, etc.
Baste frequently