"Pre-basted" Turkey. Brine or no?

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Shadowrider

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Sister has a Honeysuckle white. These, Butterballs and almost all frozen turkeys are injected with a sodium/sugar solution (brine). I really really REALLY want to try that apple cider brine someone posted in the other thread the other day.

Cut the salt/sugar down in an attempt to equalize what's already there? Don't do it at all? What say the brining experts? Don't want a salt block on the table at Thanksgiving.
 

Droff

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I smoke a turkey once a year, so not often, just at Thanksgiving. I use a salt brine with whatever we pick up at the store and haven't had an over salty bird once. Drippings for gravy is very, very salty. The injected birds haven't caused an issue on my end. I brine for 2-3 days.
 

HeyEng

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We brine every year w/ brown sugar and salt. It has NEVER had a salty taste, even after 24 hours of brining. It sure makes it nice and juicy coming out of the infrared fryer.
 

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