Can I Brine a Turkey That Has Been Injected
Okay, here's a quick 'n dirty calculation to give some perspective --
Bold a plain turkey with no added salt, Google tells me the natural sodium (Na) content is effectually fifteen to xx milligrams / ounce of meat. Assume the turkey contains xx mg sodium / oz meat. The salt (NaCl) equivalent of this sodium content is fifty mg NaCl / oz in a fresh, no common salt added turkey.
Kosher table salt weighs about three grams / 1/ii tsp. Using the Meathead recommended dry alkali of 1/2 tsp / pound of meat, that 1/ii tsp of table salt adds three grams NaCl / pound of meat. A little math magic translates that to 190 mg NaCl / ounce of meat.
Combine the natural salt + common salt from the dry alkali = 50 + 190 = 240 mg NaCl / oz meat
Convert that answer back to a sodium (Na) basis to get about 95 mg sodium / oz meat for a dry-brined turkey per Meathead's guidelines.
Nutrition labels are based on a serving. See how many ounces of meat = 1 serving. Information technology's often something similar 3 to 4 ounces of meat. Find the sodium content per serving. Divide the sodium content per serving past the ounces of meat per serving.
If you go an answer somewhere effectually 95 mg sodium/oz or higher, there's probably plenty of salt in the turkey already. It might get too salty if you too dry brine.
If you go an answer that'south something less than 95 mg sodium/oz, you could practise a lite dry brine.
If you go close to 20 mg sodium/oz, you could exercise a regular total-strength dry alkali.
Did this kinda quick while goofing off at work. (I be da dominate, and then I retrieve I'm safety.) I remember my math and chemistry are okay, but if I'm in fault, I'one thousand certain y'all will permit me know. 
Source: https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/chicken-turkey-and-duck-recipes/770748-dry-brining-an-injected-turkey
0 Response to "Can I Brine a Turkey That Has Been Injected"
Post a Comment