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Table of Contents:
- Can you buy turkey brine?
- How long should I brine my turkey?
- Can you brine a turkey already injected with solution?
- Can a basted turkey be brined?
- Are most turkeys pre-brined?
- Is it safe to brine a turkey in a garbage bag?
- Do you defrost a turkey before brining?
Can you buy turkey brine?
Brine Time - Turkey Brine Mix, 16 ounces, Dry Herb Seasoning for Brining Poultry and Chicken, Usable with Bags or Containers, Overnight 12 to 24 Hour Soak.
How long should I brine my turkey?
Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). Just don't leave the turkey in the brine for longer than recommended—over-brining can render the bird too salty and turn the texture spongy.
Can you brine a turkey already injected with solution?
The reason for this is that most frozen turkeys are typically injected with a sodium solution to help them freeze well, and brining an already-injected turkey can often result in an inedible bird (I've learned this the hard way.) Fresh turkeys are typically not preserved this way.
Can a basted turkey be brined?
Can You Brine a Pre Basted Turkey? The short answer is yes, but there really isn't a point in doing this. Turkey's can only hold so much salt. So if the turkey is already pre basted then it most likely doesn't need to be brined.
Are most turkeys pre-brined?
You don't realize that many turkeys are pre-brined. That frozen Butterball "Contains up to 8% of a solution of Water, Salt, Spices, and Natural Flavor." That means Butterball did the brining already in order to extend the shelf life of the turkey.
Is it safe to brine a turkey in a garbage bag?
Safe Brining Garbage bags are NOT a good choice since they are not designed for food storage and the chemicals may not be safe (I don't know but let's not do that). To brine a turkey, the bird needs to be totally thawed and kept under 40 degrees.
Do you defrost a turkey before brining?
They need to be partially thawed in cold water before they can finish thawing in brine. Sitting in brine for too long will change the texture of the meat and is not recommended.
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