Brining a salt-injected turkey.

Hello all,

I have been brining enhanced chickens and turkeys for years with the Fat Man's Brine. It seems to give a very juicy and flavorful bird.

On a side note, I did an experiment with one chicken brined in spices, and one with only brine, and could not tell the difference. It might be fun to try Alton Brown's recipe where he uses vegetable broth.

Has anyone else noticed a benefit to brining enhanced poultry?

Greg

What I've read so far says you should cut the salt in half when brining an enhanced bird.

There is much commentary on this issue in the Turkey Talks section and in the threads on individual brine recipes.

Whether a flavored brine will work depends on flavor concentraton and time. Flavors need to be significant in the brine. Standard brine times are insufficient.