To Brine or Not to Brine......

Gabster43213

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8:55p, 11/23/22

Should I or shouldn't I ???

DiskoTroop

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9:08p, 11/23/22

Check your bird. If it's packed in 6%+ solution it's essentially already brined.

Learned that today.

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Ryan the Temp

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9:58p, 11/23/22

AG

I usually brine just because turkey is so bland to begin with. I add a lot of stuff to my brine to impart good flavor. I prefer to use molasses instead of sugar because it gives it a much better depth of flavor.

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Hwy30East

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6:47a, 11/24/22

Brine. It makes a difference..

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Rattler12

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In reply to DiskoTroop • 9:46a, 11/25/22

TheFunnierPhideaux said:
Check your bird. If it's packed in 6%+ solution it's essentially already brined.

Learned that today.

I went ahead and brined again for 24 hours in around a 3% salt and 3% sugar solution loaded with aromatics, then had some clean clear cold refrigerated water that I soaked the bird in for about 12 hours. It takes a lot of the salt back out but leaves the aromatics flavor boost in the bird