Can You Brine a Fully Cooked Turkey?

Brining a turkey before roasting is a time-honored tradition for many cooks preparing the perfect Thanksgiving centerpiece. Soaking the raw bird in a salty, seasoned liquid helps ensure a juicy, flavorful interior. But what if you’re not roasting a fresh turkey from scratch? Can you still get the benefits of brining if working with a pre-cooked or fully cooked turkey?

The Purpose of Brining Raw Turkey

The point of brining a raw turkey is to allow the saltwater solution time to penetrate deep into the meat before cooking As the turkey breast and thighs soak in the brine, the salt breaks down muscle proteins while the water gets absorbed This allows the turkey to retain more moisture and prevent drying out while roasting in the oven.

In addition to keeping the turkey juicy, brining also seasons the meat throughout. Aromatics like peppercorns, herbs, spices, citrus zest, garlic, and onions infuse into the flesh. This provides flavor that goes beyond just a seasoning rub on the skin. The result is a turkey that is both juicy and full of well-seasoned flavor all the way to the bone.

To get these results, it’s important to brine the raw turkey 12-24 hours before roasting. This gives time for the brining process to work its magic Once the turkey goes into the hot oven, the changed protein structure and absorbed liquid help it cook up plump and delicious.

Does Brining Work on an Already Cooked Bird?

Here’s the short answer No, brining does not improve a turkey that is already fully cooked. There are a few reasons why it does not have the same effect as on a raw bird

First, cooked turkey has already denatured its proteins and expelled its natural juices during the original cooking process. The muscle structure has set, and cannot be altered by a saltwater brine at this point.

Second, soaking cooked meat in a brine will make it mushy and overly salty. The salt will draw out liquid, making the texture deteriorate. The seasoning also cannot penetrate post-cooking.

Finally, since cooked turkey has already been exposed to seasonings, moisture loss, and high heat, its flavor and texture cannot be enhanced by brining. At best, it will over-salt the meat, at worst it could cause spoilage.

So while brining is a key step for raw turkey, it unfortunately does no good for one that is already roasted or otherwise cooked. The changes that brining causes cannot be achieved in meat that has already been through the cooking process.

Best Ways to Season a Fully Cooked Turkey

If your turkey is pre-cooked, either purchased that way or cooked ahead then refrigerated, all is not lost! You can still add great flavor. Here are some simple seasoning techniques:

Coat with oil and vinegar dressing: An easy vinaigrette dresses up sliced meat.
Rub with spice blend: Try a Cajun, jerk, or herb mix on the skin.
Insert aromatics: Stuff halved oranges, onions, garlic, or herbs under the skin before reheating.
Glaze or baste: Brush with your favorite glaze or sauce periodically when reheating.
Inject marinade: Use a syringe to infuse flavor deep into thick cuts.
Finish with herbs: Fresh rosemary, thyme, sage add a final punch of flavor.

Rather than brining at this stage, use these quick and easy seasoning methods. Go light to let the natural turkey flavor shine through.

Proper Reheating for Pre-Cooked Turkey

In addition to flavor, focus on maintaining moisture and texture when reheating fully cooked turkey. Follow these tips:

Reheat covered in foil until 165°F internal temperature.
Slice breast and reheat in turkey gravy or broth for extra moisture.
Microwave is great for quickly heating just a portion, not whole bird.
Steam over flavorful liquid like chicken stock instead of dry heat.
Monitor temperature closely to avoid drying out meat when reheating.
Let rest 5-10 minutes before carving for juices to distribute.

Proper warming helps keep pre-cooked turkey from drying out or overcooking. Use a thermometer and keep foil over the meat while bringing up to temperature.

Creative Uses for Leftover Cooked Turkey

Rather than only reheating the full turkey, get creative with leftovers! Cooked turkey is delicious in recipes like:

Sandwiches with cranberry sauce and stuffing.
Salads topped with turkey, bacon, avocado, and vinaigrette.
Hearty soups using shredded turkey and broth.
Casseroles and pot pies loaded with vegetables.
Diced turkey in fried rice, pasta, omelets, and frittatas.
Quesadillas with pepper jack, turkey, and pickled jalapenos.
Spread for sandwiches or wraps with pesto and roasted red peppers.

Any way you slice it, fully cooked turkey can star in amazing recipes beyond basic leftovers.

Brining Tips for Raw Turkey

While brining does not work for cooked birds, it definitely shines when preparing a fresh raw turkey for roasting. Here are some key tips:

Use 1 cup salt per gallon of water. Too little salt won’t work.
Chill brine before adding turkey. Keep cooled while soaking.
Submerge turkey fully with breast down. Flip halfway through.
Brine 12-24 hours for best flavor and moisture retention.
Rinse turkey inside and out after brining before roasting.
Pat turkey dry with paper towels before putting it in the oven.
Reduce added salt in gravy or stuffing to account for brining.

When brining a fresh turkey, resist any shortcuts for the best juicy, seasoned results.

Can You Brine Just Parts of a Turkey?

While brining does not work for cooked meat, it can absolutely help enhance the flavor of raw turkey parts. If you purchased turkey breast, legs, or other cuts rather than a whole bird, go ahead and brine them before cooking.

Prepare a simple brine of 1 cup salt per gallon of water, plus any desired seasonings. Submerge the raw turkey parts, cover, and refrigerate 12-24 hours. Rinse after brining then cook as desired. The brining will really boost the moisture and flavor, even in these smaller cuts.

Rather than brining cooked turkey, focus on proper gentle reheating and seasoning the exterior with rubs, glazes, or infused aromatics. This will add great flavor without compromising texture. And be creative with leftovers for delicious turkey meals beyond just reheating the whole bird.

While brining is out for cooked turkey, it remains an invaluable technique for ensuring the perfect bird when roasting a fresh turkey for Thanksgiving or any special meal. Just be sure to plan ahead and allow 12-24 hours for the raw turkey to soak up all that delicious seasoned liquid.

can you brine a fully cooked 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.

How to Heat and Serve – Smoked and Fully Cooked Turkey

FAQ

How long can you brine a fully cooked turkey?

Shoot for at least 16 hours but no longer than 24 hours. If you brine it any longer than 24 hours the turkey will be too salty.

Can I brine an already smoked turkey?

Smoked turkey doesn’t require any special prep, as you can dry-brine it just as you would a traditional roast turkey and you don’t need to baste or babysit a smoked turkey to get tons of flavor and moist, tender meat.

Is it okay to brine a pre-brined turkey?

A dry brine, you’re really just sprinkling the seasoning all over and letting it hang out. But if you have a pre-brined turkey, I wouldn’t brine it. I would air dry it in the fridge so you can get good rendering on your skin.

Can a turkey be brined before cooking?

Yes, you can submerge a turkey, breast side down, in the refrigerator for at least 12 hours to brine it before cooking. Before cooking, remove the turkey, discard the brine, rinse under cold water, pat dry, and return to the refrigerator for another couple of hours to dry the skin. Let the turkey sit one hour before roasting.

Can You brine a Turkey in saltwater?

If cooking a whole turkey, the white meat can overcook before the dark meat can reach an internal temperature of 165 degrees Fahrenheit. Brining helps prevent this by keeping the white meat moist until the dark meat cooks completely. If you prefer the results of wet brining over dry brining, here’s how to brine a turkey in saltwater:

Why should you brine a Turkey?

Improve moisture retention: Brining helps to lock in juices, ensuring your turkey stays succulent and tender, even after cooking. Enhance flavor: The salt and seasonings in the brine penetrate deep into the meat, amplifying the flavors and aromas of your turkey.

How long should a Turkey be brined?

For a larger turkey (over 12 pounds), you may want to consider brining for 36-48 hours to ensure that the flavors penetrate all the way to the bone. It’s also important to keep the turkey refrigerated at a temperature of 40°F (4°C) or below during the brining process to prevent bacterial growth. What is the Best Brine Solution for a Turkey?

Can You brine a frozen turkey?

Brining a frozen turkey can lead to uneven distribution of the brine solution and may result in an inconsistent flavor and texture. Additionally, brining a frozen turkey can create a food safety risk, as the brine solution may not reach all areas of the turkey evenly.

What is brining a Turkey?

Brining is a process that involves soaking a turkey in a solution of water, salt, and sometimes sugar, spices, and herbs. This process helps to: Improve moisture retention: Brining helps to lock in juices, ensuring your turkey stays succulent and tender, even after cooking.