Brine a Turkey Breast that's been Brined?

[randolph]

I always wet brine a Chiken Breast but with a Turkey breast being so much larger and usually already brined by Butterball or whomever, does it make any sense to wet brine a Turkey Breast?

Thanks, Randolph

 

[kilo charlie]

Yes, you can double brine if you're trying to impart other flavors, but be wary of any additional salt added.

 

[chopsaw]

Yup . I do it a lot . It will leach out , then reabsorb your brine . Naturally retain around 10%
I've never had a salt issue .

 

[02ebz06]

Don't think I've ever put 100% of the salt from a recipe in the brine for a pre-brined bird.
Always just put just 50% in.

 

[radioguy]

I inject "enhanced" bone in breasts. Inject with low salt stock, pepper, garlic, onion lemon juice and butter mix. Look at the lable to get an idea of how much salt is used in processing.

RG

 

[thirdeye]

I have no problem with a second (wet) brine on an enhanced turkey, or turkey breast and generally I inject the brine to save time. In fact I just did this exact thing a couple of weeks ago.

Texas Style Turkey Breast ~ Blue Light Special 😄

A couple of weeks ago my Kroger affiliate had an incredible deal on frozen turkey breasts (.99/lb), and Mrs ~t~ picked up two. We thawed one for a test run. First, I removed the skin, and boned out the breast meat. The carcass was seasoned and baked, then turned into a turkey pot pie and bone...

www.smokingmeatforums.com

 

[BrianGSDTexoma]

About the only way I do them anymore is cure in Pop's low salt brine. So good that way.

 

[sandyut]

I do it all the time. turns out great! I use the slaughterhouse brine.
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

 

[Evil_Tessmacher]

I always wet brine a Chiken Breast but with a Turkey breast being so much larger and usually already brined by Butterball or whomever, does it make any sense to wet brine a Turkey Breast?

Thanks, Randolph

The way I always did it was to soak the meat overnight in the fridge, in only water, replacing the water in 8 hour intervals. Pat dry, rest uncovered for a minimum of 6 hours in the fridge, and then into the brine overnight. Have to start for Thursday on Tuesday night, but I've never had an oversalty bird. Lots of ways to do it. Let us know which one you did, and how it worked out!

 

[sandyut]

I've never had an oversalty bird.

Brined meat will never be more salty than the brine. Salts equalize during the brine. The myth that brining a pre-brined bird will make it salty is jus that - a myth. It just will not happen, that is chemistry.

 

[zwiller]

Yep, this is essentially high school chemistry. Once you embrace it all the confusion/mystery is gone. Scale and metric are the way. I would NOT call a Butterball an pre brined bird. I would call it enhanced. Honestly, as life long eater of them and Honeysuckle Pride, they're really not adding much to the bird in reality. Theoretically, you could brine a turkey say a dozen times and if the % of salt was the same it would not change at all. Solution of 1% salt 12 times does no not end up 12% salt but 1%. Last think I will say, if you are still gonna wet brine, use distilled water. Odds are your tap is sorta hard and will work against you.