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

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.

Bubba

--
You wanna measure or you wanna cook?

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.

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.