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The Water Cooler
General Discussion
"Pre-basted" Turkey. Brine or no?
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<blockquote data-quote="Shadowrider" data-source="post: 3291997" data-attributes="member: 3099"><p>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.</p><p></p><p>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.</p></blockquote><p></p>
[QUOTE="Shadowrider, post: 3291997, member: 3099"] 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. [/QUOTE]
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"Pre-basted" Turkey. Brine or no?
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