Brining a "Already salted Turkey"

beerthirty

Fire Starter

Original poster

Sep 26, 2009

46

10

Grantville, Kansas

• Sep 30, 2009

• #1

I went looking for a turkey last night after work and the only one I could find already had been injected with a salt solution. Wanting to try a turkey to get ready for Thanksgiving, I went ahead and bought a 13lb. turkey and started thawing it last night. My plans are to brine it however I don't know if I should cut down on the amount of salt...or just marinade for flavor w/o salt or what. Any suggestions?
By the way I really appreciate all the threads. I'm learning alot. Really enjoy everyone sharing recipes.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Sep 30, 2009

• #2

You could always soak it for 8 hours or so with a few changes of water before brining and that would pull out the salt and other solution they injected it with and then it would fully take up your own brine.

 

travcoman45

Master of the Pit

OTBS Member

Jan 19, 2008

4,118

34

A Holler in North Iowa

• Sep 30, 2009

• #3

Try this brine:
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted)
2 C Apple Cider

Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar
You can also soak that bird an get some a the solution out, but I've done em with this brine an had excellent luck. It's lower in salt then many.

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Sep 30, 2009

• #4

Thanks for the recipe Trav...

 

travcoman45

Master of the Pit

OTBS Member

Jan 19, 2008

4,118

34

A Holler in North Iowa

• Sep 30, 2009

• #5

Ya'll more then welcome.

 

beerthirty

Fire Starter

Original poster

Thread starter

Sep 26, 2009

46

10

Grantville, Kansas

• Sep 30, 2009

• #6

Thanks for the idea. Hadn't thought of that.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Sep 30, 2009

• #7

You know Tip I'm glad you posted those recipes, I'm tossing some leg quarters on tomorrow while I do a brisket and injected 2 with a chipotle brine and was wondering what to do with the other 4, now I know, gonna give your injection a try, no doubt it will be great.