Well I brined two of them . A butterball and a Kroger one. They both said they had some sort of brine stuff in the bag. I used Kinders brand for one and meat church brine for the other. Heated each in a pot til a boil, mixing. The cooled off to room temp. Dumped in 5 gallon buckets with the plastic bags, and then dumped about 1.5 gallons of water in also. Added ice in and around each bag. Brined about 10 hours. Seasoned one with holy cow, the other with the seasoning the cam in Kinders brine plus some bird stuff I had in cabinet.300 degrees for about 4 hours til breasts read 160-165. Transferred into foil pans about 3/4 of the way through cook. Basted with seasoned butter after 1 hour then again when transferring into the large foil pans. Out of the 30+ people that had the Turkey, had several comments and a couple that said best Turkey they ever had. I was very impressed with how juicy it was, and what I liked was the flavor and moisture, even the next day leftovers where still moist and delicious. So I’m a big proponent of wet brining for now.
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