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Already Brined Turkeys

post #1 of 6
Thread Starter 

My wife bought two fresh (12lb.) turkeys that are labeled "Brined".

 

Two Questions:

 

1. Should I brine again in my own brine?

 

2. If so, can I just put the already brined once turkeys directly into my brine or should I do something to them?

post #2 of 6

I fell for that last year and my turkey was drier than I wanted it.  I don't have the right answer for you, I am interested as well in what the more experienced smokers say but I am planning on putting my "pre-brined" turkey directly in a brine for 24-30 hours.

post #3 of 6
Most turkeys come with the enhanced solution already in them. IMO, if it says brined or enhanced it is most likely this solution.... Does it say what the brine consisted of ? If not, it'll likely be the enhanced solution ! Most the birds I brine have been enhanced with the solution, but I still brine them as the brine I use is really tasty & makes for a moist bird.... Even the breast meat is moist after this brine, which before using this brine I did not care for the white meat due to it being on the dry side. Now the white meat is just as moist as the dark meat ! This all is just my two cents, hope it helps !

BTW, if your interested in the brine I use....just follow the link to post #3 ! It is a great brine one of the members on this site came up with & was kind enough to share ! Tips Slaughterhouse Brine !

http://www.smokingmeatforums.com/t/172799/slaughterhouse-recipes
post #4 of 6
I agree with WHB. I dont brine birds yet but hard to find meat nowadays that isnt in a solution.

Ribs, butts even some beef. Just go with it.
post #5 of 6

I have done both approaches, go with the enhanced only as well as putting the enhanced in my personal brine. Both worked.

 

The enhanced was what I expected it to taste like. Not bad, but not personalized.

 

The re-brined surprised me, I liked it the best. You'll notice you won't get as pronounced a flavor from your brine, although you'll know its there. Usually an enhanced will show a % enhancement There is still some room for more due to the speed at which it was processed.

 

Just my observations and I wish you luck.

post #6 of 6
I have brined and cured for the last 2 years and most all of the birds were "enhanced". The outcome is great.

When it got close to November, I was informed that I'd be doing the birds again this year. Right now, I have a 21 and a 14 pounder in the brine/cure. I also injected the breasts, legs, and thighs with the brine/cure solution before putting them into the buckets.

Go for the brine, you won't be sorry.
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