Brining a turkey before roasting is a common technique used by many home cooks and chefs. It helps ensure tender, juicy and flavorful meat. However, many store-bought turkeys already come pre-brined. So can you brine a turkey that’s already brined? Let’s find out.
What is Brining and Why Do it?
Brining involves soaking raw turkey in a saltwater solution, often with added flavors like herbs, spices, sugar, and citrus This process makes the turkey incredibly moist, juicy and flavorful when cooked.
The main purposes of brining are:
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To infuse moisture deep into the meat. The salt helps the turkey breast absorb and retain more moisture, preventing it from drying out.
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To enhance flavor. The salt, sugar and aromatics impart tons of extra flavor to the turkey as it brines. This adds much more depth beyond a plain roasted bird.
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To improve texture. Brined turkey is often more succulent moist and tender. The added moisture makes it juicier with each bite.
Many cooks brine turkey overnight, though even a few hours can make a difference. The longer the brine, the more flavor and moisture absorbed.
Why Do Some Turkeys Come Pre-Brined?
Grocery stores sell many types of whole turkeys, including natural, kosher, free-range, organic and self-basting. Self-basting turkeys come pre-brined from the manufacturer.
The pre-brining solution typically contains salt, sugars, broth or stock and natural flavors. This gives added moisture and flavor. Solutions range from 3-8% of the turkey’s weight.
Companies pre-brine turkeys to help ensure a juicy, tasty result when roasted, even for novice cooks This appeals to many home cooks buying a holiday turkey
Common pre-brined turkey brands include Butterball, Honeysuckle White, Shady Brook Farms, Norbest and Foster Farms. Check the label for keywords like “self-basting,” “enhanced,” or “pre-basted.”
Can You Further Brine a Pre-Brined Turkey?
Yes, you can brine a pre-brined turkey, but with some adjustments:
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Use less salt – Only 1/2 to 1/4 of the salt in the original brine recipe to prevent over-salting.
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Shorten brining time – Avoid overnight; aim for 4-6 hours.
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Focus on flavor – Use aromatics for flavor rather than salting for moisture.
Many cooks report excellent results from briefly brining a self-basted turkey. The extra brining further boosts flavor and tenderness. Letting it air dry in the fridge before roasting also helps achieve crispy skin.
However, some feel extra brining is unnecessary since salt and flavor is already injected. If simplifying, just rely on the original brine for moisture.
Tips for Brining a Pre-Brined Turkey
Here are some tips for brining a self-basted turkey:
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Make a lightly flavored brine – Apple, citrus, onion, garlic, peppercorns and herbs work well. Avoid very salty ingredients.
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Reduce the salt – Use just 1-2 Tbsp instead of 1/2 cup or more. Taste the brine before brining.
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Shorten brining time to 4-6 hours – Overnight may be too salty.
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Rinse well and pat dry – This helps prevent overly salty flavor and crisp the skin.
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Air dry afterward – Leave rinsed turkey uncovered in fridge 6-12 hours so skin fully dries.
Following these tips minimizes the risk of an overly salty bird. While extra brining may provide some flavor and moisture, it’s not always necessary. But for the very best, most flavorful turkey, brining a pre-brined turkey briefly can take it to the next level.
Frequently Asked Questions
Can I brine a kosher turkey that’s already salted?
Yes, but substantially reduce the salt, brine for a shorter time, and rinse it well afterward. Since kosher birds are heavily salted already, extra brining provides minimal benefits.
How can I tell if my turkey is pre-brined?
Read the label for keywords like “self-basting,” “enhanced,” “pre-basted,” or ingredients like a salt solution or broth. If uncertain, contact the brand.
Should I rinse a brined turkey after removing from the brine?
Yes, it’s important to rinse off excess brine and pat the turkey very dry. This prevents overly salty flavor and allows the skin to crisp up.
Can I brine a frozen turkey?
Only if completely thawed first. A frozen turkey won’t properly absorb the brine. Make sure it is fully defrosted before brining.
How long can I leave a turkey in the brine?
For an unbrined turkey, 12-24 hours. For a pre-brined turkey, 4-6 hours is sufficient. Excessive time can make it too salty.
In Summary
While extra brining is not essential for a pre-brined turkey, it can provide some extra moistness, flavor and tenderness when done properly. Be sure to reduce the salt, limit brining time, rinse well and air dry for best results. With a little care, you can brine a self-basted turkey for incredibly juicy, flavorful results!
How to Brine a Turkey
Ingredients:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon water
- Aromatics like peppercorns, bay leaves, cloves, citrus, onions, garlic, herbs
Instructions:
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Combine salt, brown sugar and aromatics with water in a very large container. Stir to dissolve.
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Submerge turkey completely in brine. Use a plate to weigh it down if needed.
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Refrigerate 4-6 hours for a pre-brined turkey. Up to 24 hours for an unbrined turkey.
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Remove turkey and rinse very well. Pat extremely dry with paper towels.
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Let air dry in the fridge 6-12 hours before roasting.
Enjoy incredibly moist, flavorful brined turkey! Adjust brine as needed for a pre-brined turkey.
Essential tools for the best bird ever!
Q: Can I brine a chicken or turkey breast? A: Yes, follow the instructions on the back of the package and allow the turkey (or breast) to brine for 30 minutes per pound.
Q: What size turkey should I buy? A: Rule of thumb is 1.5 pounds of turkey per person. If your family really loves turkey sandwiches or you want to try some of Urban Accents turkey leftover recipes, then buy 2 lbs. per person.
Q: Can I brine a self-basted or injected turkey (such as Butterball)? A: It is best to start with an all-natural turkey for maximum flavor. Self-basted or injected turkeys are injected with a flavorless brine solution.
Prepping the bird and the brine
Q: Can I cook the turkey in the brine bag? A: NO! The brining bag is not oven safe and is recommended for brining only.
Q: Can I brine my turkey for longer than the instructions recommend? A: Do not brine your turkey for longer than the instructions recommended. It will not make it more flavorful just too salty. There is no rescue for over brined meat.
Q: How much can our Gourmet Gobbler brine bag hold? A: Up to a 25-pound turkey plus 2 gallons of brine.
Q: Do I have to rinse my turkey after brining? A: We do recommend rinsing the bird and patting dry after turkey brining.
Q: Do I have to add sugar to my Gourmet Gobbler Brine? A: No – Our brining blend is complete. You just need to add water.
Q: May I brine in other liquid besides water? A: Fruit juice (apple, orange, and cranberry), beer & wine can be used, but do not substitute more than 1/3 of the total water content. General rule of thumb: use 1 part substitution liquid to 2 parts water.
Q: Will turkey brining make my turkey taste salty? A: If you have followed the Gourmet Gobbler brining instructions, then the salt content of the turkey will increase less than 1% after brining. Unless you over brine, the turkey should not taste salty at all. The Gourmet Gobbler Peppercorn Turkey Rub has some salt in it for a perfect, crispy skin.
Q: Can I brine a frozen turkey? A: You must start with a fully thawed turkey.
Q: Is there a best way to position my turkey in the brine bag? A: Yes. Place the turkey breast-side down in the brine bag for best results. This ensures that the largest concentration of meat is submerged as much as possible.
Q: Where should I store my turkey while it is brining? A: Your turkey can be placed inside a roasting pan in your refrigerator or stored directly on ice in a cooler. Make sure the cooler/refrigerator is 35-38F.
Q: I forgot to brine my turkey until today! What happens if I dont brine for the required time? A: As long as you are able to brine for at least 15 minutes per pound of turkey, the turkey will be juicier than if you don’t brine at all. Brining for shorter than the recommended time period might not give the brine time to get to the center of the turkey, but youll still notice a difference in flavor!
Q: Can I brine two small turkeys at the same time in the same bag? What if the turkeys are different sizes? A: Yes. Use the whole box of brine mix but only leave each turkey in the brine for 30 mins/ pound. So if you had a 6 pound turkey and an 8 pound turkey, take the 6 pound turkey out after 3 hours and leave the 8 pound turkey in for 4 hours.
Q: Can I brine my turkey for longer than 24 hours? A: No. Brining works much faster than a marinade so brining a turkey for longer than recommended will oversaturate the bird. An over-brined turkey will taste salty.
Q: How far in advance can I brine my turkey? Can I do it 2 days ahead of time and let it sit in the fridge? A: Yes, you can brine your turkey ahead of time. Remove turkey from brine, rinse and pat dry, and place on rimmed baking sheet or inside roasting pan. Store turkey in refrigerator, uncovered, for up to 24 hours before cooking.
Q: Can I stuff a brined turkey? A: We do not recommend stuffing a brined bird because the drippings from the turkey can add too much salt to the stuffing. We prefer to cook our stuffing separately. If you insist on stuffing your bird, do not add any additional salt to the stuffing. Also, make sure to check the temperature of the stuffing when you finish cooking the turkey. The stuffing temperature also needs to reach 165F before its safe to eat.