› Forums › Smoking Meat (and other things) › Poultry › De-Brining a Self Basting Turkey
New Posts  All Forums:Forum Nav:

De-Brining a Self Basting Turkey

post #1 of 10
Thread Starter 
I have a 13# Turkey packed in 8% solution. I would like to use my own brine. Is it possible to de-brine the factory juice by soaking in water only (in the refriger)?

I would think that if the salt gradient is greater in the meat that the salt would flow out to the bucket of water. Then I could throw the bird in my brine for X amount of time.

Has anybody tried this or am I all wet?


post #2 of 10
You cannot de-brine a turkey. You can still brine it though, just use a low salt version of your brine recipe. I'd add oranges, lemon, fresh thyme, basil and rosemary with cracked pepper.
post #3 of 10
I'd have to say that you'll never get rid of all the solution that it came with. Much like soaking a Corned Beef Brisket, I'd imagine that you might get rid of part of it.

***Disclaimer***I've never tried this!
Maybe give it a cold, fresh water soak for 3-4 hours and see if you can leach some of that soultion out of that bird. Then make a low/no salt brine solution made up of water, sugar and a combo of your favorite flavors or spices and let that soak for maybe another 4-8 hours.

Option 2
Find an fresh, never frozen bird that has not been processed with the soultion.

Good luck. Let us know what you decide to do...with qview
post #4 of 10
Thread Starter 
Thanks for the input guys. Dude - I think I will give it a try. I usually get fresh birds, this one just feel in my lap (so to speak).

Thanks again.

post #5 of 10
Osmosis will try to equalize the salt content in both the bird and the water. With that said, the salt will in fact flow out of the bird, but only until the water surrounding the bird is at the same salt content. If you are still not satisfied with the salt level in the bird you will have to change the water and soak again.

os⋅mo⋅sis /ɒzˈmoʊsɪs, ɒs-/ Show Spelled Pronunciation [oz-moh-sis, os-] Show IPA

Use osmosis in a Sentence

See web results for osmosis

See images of osmosis

–noun 1.Physical Chemistry, Cell Biology. a.the tendency of a fluid, usually water, to pass through a semipermeable membrane into a solution where the solvent concentration is higher, thus equalizing the concentrations of materials on either side of the membrane.b.the diffusion of fluids through membranes or porous partitions. Compare endosmosis, exosmosis. 2.a subtle or gradual absorption or mingling: He never studies but seems to learn by osmosis.
post #6 of 10
Thread Starter 
Evo - that was my line of thinking as well. I am going to put it to the test.

Thanks for the info
post #7 of 10
Please let us know how it worked out. I got a feeling that sodium nitrate is in the bird for good.
post #8 of 10
I'mlike the dude here I have never done this but if you soak it again in some more seasoned water in theory shouldn't it push the other existing brine out and kind of change places with it or should I just go back under my porch.PDT_Armataz_01_05.gif
post #9 of 10
What are the ingredients listed for the 8% solution?
post #10 of 10
once the sodium nitrate (peru saltpeter) gets in the bird, it gets into the meat and it is pretty much there to stay.

but dont sweat it. i have smoked several birds with it in there. just smoke it like normal. you wont even know that it is there.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry › Forums › Smoking Meat (and other things) › Poultry › De-Brining a Self Basting Turkey