+
Home Cooking

Brining an already salt injected frozen turkey?

beckster914 | Nov 20, 200908:18 PM     27

I was planning on using Alton Brown's turkey recipe this year which includes brining and then roasting. I moved my turkey today from the freezer to the fridge to defrost for a few days and noticed it is injected with a salt solution. I am wondering if it's still okay to brine this or will it come out too salty? I know you need to rinse the salt off after brining so not sure if this is okay. Should I use less salt or not brine at all? This is my first year trying to brine so I have no clue. The turkey was a free one from my grocery store from spending so much, so I suppose I could still buy one without the salt injection. What do you guys think?

By the way, it is a Riverside young turkey and it says it is moistness enhanced by injection w/ approximately 8% solution of: turkey broth, salt, sodium phosphates, sugar & flavoring.

HELP!!! I need to buy the brining bag, container, and spices this weekend if I am gonna do this...

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Ultimate Guide to Thanksgiving
Entertaining

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...

Better-Than-Homemade Goodies That Can Be Ordered Online
Shop

Better-Than-Homemade Goodies That Can Be Ordered Online

by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.