Rooster

[rrcon2000]

I was wondering if brining a store bought turkey is too much since most turkeys are already brined. I hate to ruin a good thing. Any suggestions would be great.


Thanks Rooster

 

[up in smoke]

Seems to me, the effect of osmosis will equalize its self as far as salt levels are concerned. By not oversalting your brine, and utilizing other flavors I canâ€[emoji]8482[/emoji]t imagine a 12-24 hr brine would hurt anything. A tip that has served me well is to taste your brine before you apply it to your turkey. If itâ€[emoji]8482[/emoji]s too salty for you, itâ€[emoji]8482[/emoji]s probably too salty for Mr. Gobble.

 

[larry maddock]

you might want to look at big boss jeff's turkey tutorial...
its on the rigght sige of forum.

 

[deejaydebi]

Rooster

You can read the lables and find turkeys that aren't brined, pumped or water added if posible - fresh turkeys sometimes frozen. If you do a brine you can still add flavors you want. Just stay away from the Butterball type and that sort.

I alwas brine my turkeys and their great!

 

[t-bone tim]

I'm with dee-jay ,brine a turkey with no additives ,in Canada the Butterball brand is injected with vegatable oil,source out a bird with no additives such as a plain grade A or Ut ,in Canada it is law to have a UFT label stating an additives ,attached to any cut of meat that is not 100 % natural,hope this helps ,T-bone ,( Tim.)

 

[crewdawg52]

Where I live, you can get a fresh Amish bird with no additives, salt, etc. Definetly worth the few extra cents per pound. This way you know exactly what and how much "seasonings" you added.