I just found some Butterball turkeys that says "All Natural", "Not self-basting".. On the side it says "up to 5% retained water". Is that the same as being enhanced?
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No.
Has to do with labeling laws. They have to tell you specificially what they did.
If it's water, then it's water, it's is a solution of salt, etc, they have to list the ingredients.
Enhanced, means they've brined or injected the bird with a solution, so you'd see a list of ingredients.
They changed the rule a few years ago, on the flash frozen birds that kept water in them. Because that 5% water gets frozen as part of the process.
Smokin'
Has to do with labeling laws. They have to tell you specificially what they did.
If it's water, then it's water, it's is a solution of salt, etc, they have to list the ingredients.
Enhanced, means they've brined or injected the bird with a solution, so you'd see a list of ingredients.
They changed the rule a few years ago, on the flash frozen birds that kept water in them. Because that 5% water gets frozen as part of the process.
Smokin'
Then I suppose I'll just use your Holiday Brine (I'm brining another one right now) or maybe Shake's Honey Brine. I've wanted to try that one. Thanks for your quick reply, Smokin'.
I have a 12# turkey on the bottom rack of my fec and temp set at 325 deg.How long will it take?Beer butt style.
Thank's Joe
Thank's Joe
I'd take a look at it in 3 hrs.
Did you 13 lb'ers last week, on 330 and done in 2.5 and 2.75 hours. They cooked up faster because they were brined birds.
I checked the turky at 2 hrs.
Breast-166 deg
Thighs-184 deg
Foiled and put in cooler.
Joe
Breast-166 deg
Thighs-184 deg
Foiled and put in cooler.
Joe
2 hours start to finish? Sounds a little fast? Glad you checked it 
It could have been 2hrs 15min???? It was sitting upright on a rack.
Joe
Joe
I know I should be looking for around 180 in the thighs, and 165 or so in the breast. I was cooking at the 300 degree mark on the fec. I was on the second from the bottom shelf, and the breast got 165 long before the thighs got to 180. By the time the thighs were done the breast was really over-cooked. Is there a trick to getting both ends of a turkey done at the same time?
The magic problem with Turkey, white meat is done at a lower temp than dark meat.
When I use my FEC, I keep the dark meat on the bottom. I also know where my hot spots are and that is the back left, so I put my bird with the dark meat back.
Truthfully though, I've done them throughout the smoker and when my breasts hit 160, my thighs are 175 and they're plenty done.
As long as the juices run clear, you're fine.
When I use my FEC, I keep the dark meat on the bottom. I also know where my hot spots are and that is the back left, so I put my bird with the dark meat back.
Truthfully though, I've done them throughout the smoker and when my breasts hit 160, my thighs are 175 and they're plenty done.
As long as the juices run clear, you're fine.