Seems like pretty much all of the frozen turkeys I see are "pre-brined", packed in a 9.5% solution of salt, etc. Seems like brining it more would make it too salty?
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You are absolutely right, don't salt it again if it's brined like that. I go out of my way (and pay extra if need be) to avoid those for exactly that reason, you can't know what all's in there in detail... I'm unwilling to relinquish that control! Good luck
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If the bird is pre brined, then it is. I did my own brine once and it is a bit of a PITA. It helps to have a cooler large enough for the turkey, the brine, and of course enough ice to keep it cold. But you don't want to just dump the ice in because when it melts it dilutes the brine. And if all you do is dry brine the thing, it is really not any different from just buying it pre-brined.
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I wouldn't automatically skip brining:
It's tricky. Many, if not most, storebought turkeys are injected with a solution that's x-amount salt, but that amount varies. It's not often salty enough that you can skip salting the turkey at all.
What I've learned to do is look for the sodium content on the Nutrition Facts label. If the sodium content is 200mg or below, proceed with dry brining as normal. If it’s 300mg or higher, reduce, or skip the dry brine if it's a lot higher, say 400 or above. Especially if the sodium is high and the package also says it’s "enhanced", "moisture enhanced", "injected", "basted", or "self-basting", make sure to check the sodium content before salting!
"Basted", "self-basting", "enhanced", etc. are terms that mean it’s been salted at the processing plant, and they can legally be injected with a salt and water solution of up to 9% or more of the turkey’s weight. But here's the thing, just how much of that 9% solution is salt, no one knows. It doesn't mean that 9% of the bird's weight in salt was added. This is why I recommend checking the sodium content on the label.
So, the takeaway is, that 10% or 6% "solution" won't be 10% or 6% salt. It's not an exact science. You have to wing it. Err on the side of adding less salt since you can always shake some salt on your plate but it's hard to fix oversalted meat.
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Smoke a brisket...Comment
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I haven't paid attention to sodium content. I brine my annual turkey using the BBQ Pitboys apple cider brine recipe and they have always turned out good. I just checked this year's turkey and it is 200mg sodium. I don't plan to alter the bring step any. I smoke the turkey on my KBQ.Comment
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I am not a salt user. For years I have dry brined a Butterball turkey uncovered in the fridge for a day or so with a store bought rub. I have never had a problem with a too salty turkey. YMMVComment
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This year I have smoked 2 turkey breast with the bones. I dry brined them under the skin. I didn’t measure the salt. I just sprinkled it lightly. Everyone loved them and no one said it was too salty. My turkey this year says 200mg. So I’m going to dry brine my turkey this year for thanksgiving.
Last edited by jecucolo; November 24, 2024, 04:31 PM.Comment
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My Butterball Premium all natural frozen whole turkey reports a 200mg per serving sodium content. So I expect it to be slightly lower than I'd like in salt flavor, thus I am doing a wet brine with 5% salt, and added some other stuff for additional flavor as well - sugar, garlic, rosemary, thyme and sage.
I'm crossing my fingers - long brine in a bag of 3 days AFTER also injecting this brine. Then drying in the fridge for 2 days, spatchcocked. Then smoke over cherry - I think, or pecan. Haven't 100% decided yet.Comment
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We get the Butterballs and I have never noticed them being too salty or salty at all and I am sensitive to salt. The oven roasted one we don't add any additional salt rub, just Simon &Garfunkel. The other gets a minimum injection of Cajun butter, smoked then deep fried. Son in law loves the Cajun so be it. It is good and because I limit him on how much to inject we don't find it over salted.Comment
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We just cooked two pre- brined frozen turkey breasts two weeks ago in a slow cooker. Did not brine further. (Don't laugh, this was for pulled turkey and slices for sams.) Both came out well enough, but a huge difference between the brand name and El Cheapo Turkey.Originally posted by crpeck View Post
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