I have done the same for years without any problem. In fact, I think cheap
injected Safeway birds are better than the more costly birds. In addition
to the salt and sugar, I put in an acidifier, like lemon juice, and some
asssertive seasonings, like allspice.
Kent
Kent
"pennyaline" > wrote in message
...
> Bubba wrote:
>> kevnbro wrote:
>>> I received a free turkey during my Thanksgiving day grocery shop.
>>> Feeling the need to cook this beast for the sole purpose of getting it
>>> out of my freezer has me wondering if I should brine a turkey that has
>>> been injected with a 5.5% solution of:
>>> broth, salt, sodium phosphates, sugar and spice extract.
>>> This critter weighs in at around 12 lbs. and i'd adjust my brine time
>>> to compensate but my better judgement says to bypass the brine.
>>>
>>> Has anyone ever brined a pre-injected turkey and if so, what were the
>>> results?
>>> Gracias, Kev
>>>
>>
>> Yes, and it works fine but watch your brine times.
>
> Yes, you can brine an injected turkey successfully. However, it's not a
> matter of brining time as it is the salt and sugar concentrations of your
> brine.
>
> I brined a turkey just like yours for Thanksgiving last year. It was an
> injected 12-pounder that used an injection solution with a higher salt
> than sugar concentration. I love the flavor of a brined turkey but I have
> no desire to eat a salt bomb, so I tweaked my brine and used about half
> the amount of salt called for. I dropped the sugar in the brine by about
> one third. Everything else remained the same, including brining time.
>
> It was delicious! Not salty, not sweet, moist as blazes and rich with
> flavor.
>
> Just remember that brining is all about equilibrium.