Bought the Wrong Stinkin' Turkey... Can It be Brined?

[Jem Scott]

It's thawed and I was ready to put the brine together and looked at the package only to see "Contains 8% of a solution to enhance juiciness and tenderness". All the turkey brine recipes I've read say NOT to use this type of turkey.

What are my choices now? I was planning to use the popular smoking method found on this site.

Hope I'm not too screwed. Thanks for any advice.

 

[James N]

You still can brine it theres some threads about it on here .... Me i'd just smoke it as is.

 

[Dwain Pannell]

You can brine it. The brines will equalize. Or since it's already brined you could simply cook it.

 

[Jem Scott]

I'm using Alton Brown's brine recipe, but decided to cut back on the salt.

For the brine
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berry
1/2 tablespoon candied ginger
1 gallon ice water


I'm also cutting back on the time. It's midnight and the bird is taking a dunk now. Thanks guys for relieving some of the anxiety. A few beers in now and not quite so worried.

 

[Alan F]

I've always used these turkeys and have never noticed an issue.

 

[LarryR]

I've used a cut strength flavor brine on those with no issues.

 

[MichaelD]

I don't think it would be a good idea to reduce the salt. The salt is what makes the brine work. The salt pulls moisture out of the Turkey (or whatever you are bring) until it gets to a certain point when the meat cannot release anymore. Then the meat begins to pull moisture back in (along with all of the flavors you added to the bring solution).

 

[Chris Allingham]

Testimonial on brining an enhanced turkey from venerable member Keri C: Breaking The Brining Rules