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8% Solution turkey, Brine still?

post #1 of 29
Thread Starter 

I'm sure its not necessary but will it hurt to brine?  Plan on smoking one and frying one for thanksgiving.  Thoughts on it?  I've been searching alot for it and only saw one post by someone in 2010. 

post #2 of 29

It may get too salty if already brined in 8% solution.

post #3 of 29

best to buy a free range organic turkey. Im not into that type of thing normaly but they are the only ones i have ever found that are not injected with a solution. Those soak up the brine great.

post #4 of 29
Thread Starter 
Ok, thanks for the replies. Wonder if we can return it? Lol. I may just fry that one instead.
post #5 of 29

I'm not sure if you can return it or not. They may question how it's been handled.  I think you can smoke it since its already been brined...or fry it either one.  It'll probably taste great.

post #6 of 29

I brined a Butterball last year, don't remember the % but I know it already had a solution. I rinsed it real good and cut back the salt a little in Pop's brine with a lot of spices. Left it in brine for about 24 hours then rinsed really good again. Smoked it for 5 to 6 hours until breasts were 165*. It was not overly salty at all. Was the juiciest turkey I ever had!

post #7 of 29
Quote:
Originally Posted by Jzampier View Post

Ok, thanks for the replies. Wonder if we can return it? Lol. I may just fry that one instead.

I know you're being funny, but if they did take it back, I'd never shop their again.

Of course this is assuming that they took it back and re-stocked it.

Sam's Club (much to their credit) will take back such things, and then destroy them.

post #8 of 29

The really cool thing about brine.....   What ever is in the turkey will be removed by your brine, mixed with it and re adsorbed into the meat.... So, it will be diluted...... If the turkey has a 10% brine and weighs 10#'s, there will be 1# of brine in it.... If you make 2 gallons of new brine and soak the bird in it, 2 gal = 16+ pounds..... the 1# of the brine in the turkey will mix with the 16+ #'s of your brine and basically negate any of the brine in the bird.....  All of that is theoretical ..... but it's hard to argue with physics.....    Dave

post #9 of 29

I do turkeys all the time, that have been injected. Natural turkeys are just too darn expensive. I brine them using around 1/2 cup salt per gallon water. I have yet to have an over salty bird, and mine usually sit in the brine for 3-4 days. check out several of my posts on turkey. the turkeys I get are between 6 and 8 %, 7% being the norm. Id brine that bird up and smoke it.

post #10 of 29
Quote:
Originally Posted by DaveOmak View Post

The really cool thing about brine.....   What ever is in the turkey will be removed by your brine, mixed with it and re adsorbed into the meat.... So, it will be diluted...... If the turkey has a 10% brine and weighs 10#'s, there will be 1# of brine in it.... If you make 2 gallons of new brine and soak the bird in it, 2 gal = 16+ pounds..... the 1# of the brine in the turkey will mix with the 16+ #'s of your brine and basically negate any of the brine in the bird.....  All of that is theoretical ..... but it's hard to argue with physics.....    Dave

 

Once again Dave is Spot On! There is no issues Brining an enhanced bird if you wish. If the " enhancing Solution " is saltier than your favorite brine it will diffuse from the higher concentration to the lower concentration of your brine. The mixed solutions will now move back into the meat along with a Herbs and Spices you added to your brine. I get a free Turkey every year and it is always enhanced. I make my brine, soak over night and it is always perfect. I use 1/2C Kosher Salt per Gallon of water...JJ

post #11 of 29
Quote:
Originally Posted by Chef JimmyJ View Post

 

Once again Dave is Spot On! There is no issues Brining an enhanced bird if you wish. If the " enhancing Solution " is saltier than your favorite brine it will diffuse from the higher concentration to the lower concentration of your brine. The mixed solutions will now move back into the meat along with a Herbs and Spices you added to your brine. I get a free Turkey every year and it is always enhanced. I make my brine, soak over night and it is always perfect. I use 1/2C Kosher Salt per Gallon of water...JJ

Sprky, Dave, JJ...You guys rock!

post #12 of 29
Thread Starter 

Thx Fellas, this is what I needed to know.  I think i've decided on a Brine finally.  Very simple too. 

 

Its 2 gallons of water

1 gallon of Apple Juice

Misc Seasonings TBD

1 Cup of Kosher salt. 


So thats about right and I will be brining two 11-12lbr's for the fry/smoke.  I will post them both with qview.  Thanks again!!!

post #13 of 29

Thanks Dave that answered some questions I had.

post #14 of 29

Figured i'd add here first before starting a new thread....

 

question.

 

thoughts on injecting before the brine versus injecting after the brine before smoking..

 

discuss...

 

 

Mac
 

post #15 of 29
Inject after the brine. Any injection done before the brine will just be pulled out/diluted by the brine.
post #16 of 29

I came on here with this exact question

 

I'm doing my first turkey ever and looked for a natual bird. Best I could find at my local grocery stores was a free range, no hormone, frozen bird with 6% solution.

 

Looks as if there's no harm in brining it again.. just wondering if it's worth it.

post #17 of 29

I am not a turkey enthusiast, but I guess it is that time of year.

 

I do love the stuffing, mashed taters, and gravy.

 

As to the salt, I guess osmosis is still osmosis? 

 

Good luck and good smoking.

post #18 of 29
Quote:
Originally Posted by jsotelo View Post

I came on here with this exact question

 

I'm doing my first turkey ever and looked for a natual bird. Best I could find at my local grocery stores was a free range, no hormone, frozen bird with 6% solution.

 

Looks as if there's no harm in brining it again.. just wondering if it's worth it.

 

 

You can add your "own personal flavor profile" when you re-brine the bird...  Garlic, onion, brown sugar etc.....  works very well......  Dave

post #19 of 29
Quote:
Originally Posted by jsotelo View Post

I came on here with this exact question

 

I'm doing my first turkey ever and looked for a natual bird. Best I could find at my local grocery stores was a free range, no hormone, frozen bird with 6% solution.

 

Looks as if there's no harm in brining it again.. just wondering if it's worth it.

 

Here is a Brine and Rub that is a Favorite with members of my Family. I like Pitmasters Choice, Apple and/or Hickory with Turkey. Measure the Temp in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For crisp skin right out of the smoker you need temps above 300*F. However you can smoke at a lower temp to cook most of the way. When the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ

 

 

Families Favorite Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

Bubba Chix Rub

 

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1teaspoon if less heat is desired.

 

post #20 of 29

Just want to thank everyone for the great information.  

 

I am going to smoke a turkey breast for Christmas and found out that the breast already had a rub and solution in it.  I didn't quite know what to do about going on with the smoke.  But I found my answer here.  Let the smoking begin!

 

Thanks to the OP and the great responses!

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