Turkey was a little too salty

[mooman]

So my first ever home raised turkey dinner was hands down the most incredibly delicious turkey I have ever had. It did not even taste like the same animal you buy from the grocery. Is this the fact that it was never frozen?

The only problem.....it was a little on the salty side. I could not cook the bird for four days, so it did stay in the brine for longer than I have heard it should. I also did not know what the ratio of salt to water was so just dumped a bunch in (when i hear brine i think saturated salt solution).

So, what is the correct salt to water ratio, and time the bird should be brined? If it will be longer before being eaten what should I do? Refrigerate? replace brine with fresh water? Soak in fresh water first and place in brine X number of days before preparing?

Thanks in advance for any advice

The longer the soak the less salt you use.

http://whatscookingamerica.net/Poult...ingPoultry.htm

.....Alan.

[mooman]

Excelent link, thank you Alan

[Cyngbaeld]

It is not the same bird. It is how they are fed and processed that makes the difference.

[Danaus29]

I don't brine poultry. I can't stand the extra salt.

I can't wait for my idiot birds to get big enough to become dinner. All I taste when I eat a store bought bird is the salt. Bleh.

[mightybooboo]

We make our brine just barely salt tasting and soak overnight.

Yep,completely different from store birds.We did 2,best turkey we ever ate also.

I was surprised how fast they mature.

[Cyngbaeld]

You can use sugar instead of salt or less salt and some sugar.