Can I brine a turkey that already contains broth, salt, spices?

[laurajetter]

I may have made a big mistake! I'm cooking for Thanksgiving this year for my family (usually it's the other way around) and picked up a turkey a few days ago. I've already decided to follow Alton Brown's recipe for brining a turkey see recipe here. There were only 2 choices of frozen turkey, the store brand and Butterball; I didn't notice much difference, so I chose the store brand.

When I got home, DH noticed that the packaging said the following:

"Containing up to 8% solution of turkey broth. Solution ingredients: turkey broth, salt, and spices."

Is this a normal thing? Does that mean I can't use a brine on it since it already has broth, salt & spices in it? That would be my first reaction but I don't know much about turkeys... maybe this is typical and I wouldn't really be able to find just a plain turkey without these extra ingredients?

So if there are any turkey experts out there, let me know if I need to buy a new turkey or not... (pssst- I'm really hoping you'll say it's okay to use the one I have! )

TIA

 

[doxdogy]

According to this website you shouldn't use the brine.

http://www.urbanext.uiuc.edu/turkey/faqs.html

Is it all right to use a pre-based turkey for brining?

No, a pre-basted or self-basted turkey is injected with broth, spices, seasoning, flavor enhancers, and it may contain some salt. The maximum added weight of approximately 3 percent solution before processing is included in the net weight on the label. The label must also include a statement identifying the name of all the ingredients in the solution. Using a pre-basted turkey could result in too much salt. If the turkey has absorbed too much salt— the salt will draw moisture out of the flesh defeating the whole purpose of brining and/or pre-basting. For brining, start with a fresh turkey or a completely thawed turkey that is not basted or self-basted.

 

[StrollPatrolMom]

I'm a rebel, I'd brine it.

I think the solution is kept in the plastic packaging to ensure moist-ness and freshness...brining it will actually get the liquid into the cavity where it can "attack" the meat from within.

 

[laurajetter]

Ok, I have one vote to brine it, one vote to not... More opinions please!

 

[jipsy]

Remember the ingredient it has the most of is listed first, then the next largest amount second, etc. Since turkey broth is first, that broth could include salt.

SOOO... I would brine it, but I would cut back on the amount of salt Alton's recipe asks for. (sorry, I can't see the recipe as the food network seems to be extra busy right now )

I do know that a month or so ago I used a recipe from him for a beef tenderloin. It also called for a cup of salt and reading the reviews several people said that was way too much. So, when I made it, I only used 1/2 cup and it turned out perfect.

OR - you could put that turkey in the freezer for another day and go buy a different turkey

 

[Mermaid02]

Donate that one to a food cupboard and get a fresh turkey to brine!

 

[Honu]

Donate that one to a food cupboard and get a fresh turkey to brine!

The solution in there is sort of a brine already. More is not better in this case.

 

[Christine]

This is basically a pre-brined turkey. You don't want to do it again.

 

[laurajetter]

*sigh*

I guess I was hoping you all would say "don't worry about it, all turkeys come that way... go ahead and brine it and you'll be fine!" But, I guess I should go ahead and get a new turkey; I don't want to ruin Thanksgiving just because I was too cheap to start over!

thanks for the advice!

 

[tevagirl]

Mine says the same thing. I'm brining it. I'll just put less salt.

 

[java]

Just called the Butterball hotline! And according to them their frozen birds are all injected. They suggest YOU DO NOT Brine! As it will be too salty- really the gravy would be too salty as- you are using the drippings.
So unless you are going fresh bird don't brine. I brined last year and it was great. This year opted for the free butterball- and I'll go no brine.

 

[RickinNYC]

DON'T do it! We did that a few years back and the turkey was SALTY. And I'm a big salt fan and even I didn't care for it too much.

 

[Magickndm]

Maybe a dumb idea, but if the turkey is still wrapped up, couldn't you exchange it? I'm not sure on the store policy, I could see where they might be concerned someone didn't keep it refrigerated correctly, but maybe it's worth a call?
We always buy fresh, plain turkey and use Alton's brine before we fry it. It's wonderful!

 

[JennyMominRI]

Just called the Butterball hotline! And according to them their frozen birds are all injected. They suggest YOU DO NOT Brine! As it will be too salty- really the gravy would be too salty as- you are using the drippings.
So unless you are going fresh bird don't brine. I brined last year and it was great. This year opted for the free butterball- and I'll go no brine.

Huh, I always brine my butter ball..They come out awesome.

 

[Christine]

I thought that Butterballs were injected with, well, butter? I know they are injected with some type of "fat" mixture to make them moist. So, they are probalby okay to brine.

The types you don't want to brine are kosher turkeys (like the Empire brand) and the one the OP is talking about.

My co-worker used a very salty brine on his fresh turkey and it did affect the gravy. So I can only imagine what the gravy of a double brined turkey might taste like.

 

[Honu]

That's the rub of a brined turkey. The drippings from brined turkey don't work for pan gravy or to baste the dressing, which is a must for me. You could roast the neck and get some wings and other turkey pieces in another pan to get drippings, but thats a PITA.

 

[java]

I thought that Butterballs were injected with, well, butter? I know they are injected with some type of "fat" mixture to make them moist. So, they are probalby okay to brine.

The types you don't want to brine are kosher turkeys (like the Empire brand) and the one the OP is talking about.

My co-worker used a very salty brine on his fresh turkey and it did affect the gravy. So I can only imagine what the gravy of a double brined turkey might taste like.

Not according to Butterball- Not injected with Butter- injected with salt and water really.

And if it is a FRESH Butterball that is fine to brine. And if you are not using pan drippings for gravy it would probably be fine to brine the frozen butterball- just rinse rinse rinse.

And again I have not tried it with a Butterball I am going by what the "professional homemakers" are telling me at butterball. Or whatever it is they are called. I have brined fresh birds with great success. So I really wanted to do it again this year but alas-- will not for fear of a salty bird with the blood pressure crowd.

 

[thptrek]

As a long time turkey briner it is important that you use a fresh turkey. That means a turkey that has not been processed. A lot of your supermarket type turkeys are processed by injecting solutions in the meat. What they really mean is they inject salt water (brine) solution into the turkey.

Find a fresh turkey and you will be much happier. Butterballs have to be the worst things. They are so overly processed that they shouldn't be able to call them turkeys.

 

[daisax]

I don't buy any bird that's been injected with anything. Turking embalming fluid!

You'd be amazed at the taste difference when you give up the "processed" turkey.