who has brined a "self basting" 9% solution bird


 
S

Steve Craig

New member
I've got a bird in the fridge labeled as containing 9% of a solution of water, salt and natural flavors. I'm trying to decide if i should brine it. I don't want it to be to salty, nor do i want it dry. I know this subject has been beaten up in the past so i don't want to drag out theories for debate.

what i'd like to hear is first hand accounts from people who have brined a "self basting" turkey (or whatever you want to call it when it's got the 9% solution label) and how the bird turned out in the end.

Thanks!
 
That's a tough call. 9% is a lot salt in it's self, brine will increase the salt content, as well as provide additional moisture. I personally would not brine a 9% YMMV
 
I can let you know tomorrow, because I have a breast brining right now and just dug the label out of the trash... Trying to decide whether to pull it out of the brine, I hate to waste the bourbon I put in there!
 
Agree with Chris, we get the free bird when you spend $100 (received 3 so far this thanksgiving) and while I don't do that bird for the big day (I go fresh minimally processed) I do these juiced out birds throughout the year. I used to cut my brine in 1/2, not anymore, I just let it fly and have never had an issue.
 
I do a flavor brine on pre-pumped birds ( just cut down or omit the salt )
Apple juice, citrus juice and various aromatics, brown sugar and some bourbon.
I just saw a beer brined turkey from Weber which is on the to do list.:wsm:

Tim
 
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