I'm sure everyone is tired of the topic of turkey brining, but I have
a problem. I am set to serve a turkey lunch for 30+ people and want it
to turn out well.

Because I live in Japan and must buy my turkeys from a mail-order
import company, I have little choice about what turkey I get. Last
year, I got natural turkeys. This year, they sent me 9 pound turkeys
injected with an 8% solution of turkey broth and salt (I had to buy
the small ones due to oven size). I normally don't buy this kind of
turkey.

I did a search of previous posts, and the consensus seems to be that
you should only brine non-injected turkeys. However, could I get away
with using a lower concentration of salt? What adjustments should I
make for the size of the birds? I've been brining for so long that
I've forgotten what else I can do to ensure moist, tasty meat (besides
using another kind of meat).

Any help would be appreciated!

RindaRinda wrote:
>
> I'm sure everyone is tired of the topic of turkey brining, but I have
> a problem. I am set to serve a turkey lunch for 30+ people and want it
> to turn out well.
>
> Because I live in Japan and must buy my turkeys from a mail-order
> import company, I have little choice about what turkey I get. Last
> year, I got natural turkeys. This year, they sent me 9 pound turkeys
> injected with an 8% solution of turkey broth and salt (I had to buy
> the small ones due to oven size). I normally don't buy this kind of
> turkey.
>
> I did a search of previous posts, and the consensus seems to be that
> you should only brine non-injected turkeys. However, could I get away
> with using a lower concentration of salt? What adjustments should I
> make for the size of the birds? I've been brining for so long that
> I've forgotten what else I can do to ensure moist, tasty meat (besides
> using another kind of meat).
>
> Any help would be appreciated!


If the turkey is already injected, why would you brine it?

K.

--
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RindaRinda saw Sally selling seashells by the seashore and told us all
about it on 3 Dec 2003 19:16:27 -0800:

>I'm sure everyone is tired of the topic of turkey brining, but I have
>a problem. I am set to serve a turkey lunch for 30+ people and want it
>to turn out well.

>I did a search of previous posts, and the consensus seems to be that
>you should only brine non-injected turkeys. However, could I get away
>with using a lower concentration of salt? What adjustments should I
>make for the size of the birds? I've been brining for so long that
>I've forgotten what else I can do to ensure moist, tasty meat (besides
>using another kind of meat).

You don't need to brine it. The injecting is meant to make it stay
nice and moist and juicy when it's cooked. It's the same principle as
brining, only working from the inside out.
(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

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