Hellen_Wheels
Willard, Ohio
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Joined: 04/25/2005
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SWMO wrote:As far as I know, all self basting turkeys are in a brine solution and shouldn't be brined at home.
Alton Brown suggest one that is 1# salt and 1# brown sugar to 6 qts of water. Once the turkey is in the brine you add 5# of ice, this is for a 14-16 lbs bird.
This one is probably the most simple to do.
I never use anything but canning salt for my rubs or to brine, its the only one that has no additives. I don't know that it matters, but I don't see the need for a non-caking additive in a brine or rub.
my turkey says on it that is 6% injected solution,with turkey broth salt,sodium phosphate, sugar, flavoring. So do I still brine??? Need to know so I can get it going so it will be ready. Thank you
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Super_Dave
Sacramento, CA
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Joined: 01/19/2007
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Hellen_Wheels,
I believe you can still realize some benefit from a brine, even with an injected bird. Use a small fraction of the salt listed, lots of sugar, herbs and some cut up citrus.
Truck: 2006 Dodge 3500 Dually
Camper: 2007 Eagle Cap 850
Boat: 2003 Jetcraft 2125 - Yamaha 150 HP & 8 HP Kicker
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Cruzette
Santa Cruz, CA
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Helen_Wheels
Brining is essentially what Butterball has been doing for decades. It’s not necessary to brine a Butterball turkey or any other turkey that has been plumped with a salted, season solution, such as a kosher bird. Be sure to read the label. The turkey and the drippings can become too salty.
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ratherBcampin
Nice, CALIFORNIA 95464 And DANG proud of it!
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Super_Dave wrote:Hellen_Wheels,
I believe you can still realize some benefit from a brine, even with an injected bird. Use a small fraction of the salt listed, lots of sugar, herbs and some cut up citrus. That's my plan!
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