"Reg" > wrote in message
. net...
> Zz Yzx wrote:
>
>> OK, so I read this group religiously, I've followed the recipes, and
>> I'm having bummers.
>>
>> I've been buying cheap, small (~10-12 lb) turkeys from the local
>> Safeway, spatchcocking/splitting them, and slow-cooking them a half at
>> a time on my WSM. I've perfected the cooking process.
>>
>> BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
>> gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
>> as the brine. It's just WAY too salty.
>>
>> Am I doing something wrong?
>
>
>
> Yes, many would find 1 C salt per gallon too salty.
>
> You can go as low as 1/2 C per and achieve the desired
> effect. I go in at about 3/4 C diamond kosher brand salt
> per gallon and find it just right.
>
> Different types do have different densities, so you might want
> to measure the salt by weight. There's usually a pretty big
> difference in weight between a cup of kosher salt and a
> cup of 'table salt'
>
> --
> Reg
>

Quit wasteing your time. Skip the brine. Rub it and cook it.
--
James A. "Big Jim" Whitten

www.lazyq.com