Quick Answer
Most pre-brined turkeys do not need additional brining. The turkey has already been injected or soaked in a salt solution to enhance moisture and flavor. Brining again runs the risk of making the turkey overly salty. However, if the pre-brine was light, an additional quick brine may help ensure juiciness. Test a small piece before cooking the whole turkey to check the seasoning.
Should You Brine a Pre-Brined Turkey?
Pre-brined turkeys have been injected or soaked in a saltwater solution by the manufacturer. This helps infuse flavor and keeps the meat moist when cooking. Because of this pre-brining, soaking the turkey again is usually unnecessary and may make it unpleasantly salty. Here are some tips on brining pre-brined turkeys:
- Read the package carefully – It should indicate if the turkey is pre-brined and may include instructions related to this.
- Check the ingredients – If injected with a salt solution, salt or sodium will be listed. The higher up the list, the more it was brined.
- Consider the brand – Some brands pre-brine lightly while others are quite thorough.
- Test the turkey – Cook a small piece to check if the flavor and moisture level suits your preferences.
Based on the above factors, you can determine if additional brining is needed:
When you should brine a pre-brined turkey:
- The turkey was lightly brined and you want to ensure maximum moistness.
- You brine with flavors (herbs, citrus) rather than just salt, to add extra flavor.
- You want to brine for a short time (30-60 mins) to add some moisture without too much salt.
When you should NOT brine a pre-brined turkey:
- The turkey was thoroughly pre-brined with a salt solution.
- You are short on time and do not have space in the fridge for brining.
- You prefer the flavor as is without any additional brining.
How to Tell if a Turkey is Pre-Brined
Here are some ways to identify if the turkey you purchased has already been pre-brined:
- Read the label – It will usually indicate if it has been pre-brined.
- Ingredients – If salt, sodium phosphate, or broth are listed, it has likely been brined.
- Brands known to pre-brine – Butterball, Jennie-O, Cargill, Farbest, Norbest.
- Weight – Pre-brined turkeys tend to be heavier due to retained water weight.
- Price – More expensive than plain turkeys due to the processing.
- Feel the meat – Pre-brined meat may feel a bit slippery/slimy from the salt solution.
Being able to identify a pre-brined turkey will help prevent over-brining and an overly salty finished dish. When in doubt, call the turkey brand’s customer service line – they should be able to confirm if their product is sold pre-brined.
Quick Brining a Pre-Brined Turkey
If the pre-brining was very light, doing a quick supplemental brine can help ensure a flavorsome and moist turkey. Here are some tips for quick brining:
- Make it short – Only brine for 30-60 mins, not overnight.
- Use low salt – A lower concentration helps limit excess saltiness.
- Flavor the brine – Use herbs, citrus, garlic rather than just salt.
- Rinse well – Rinse the turkey under cold water after brining.
- Pat dry – Remove excess moisture on the skin and cavity with paper towels.
- Check the meat – Cook a piece before cooking the whole turkey to check seasoning.
A charts summarizing quick brine solutions and times:
| Brine | Time |
|---|---|
| 1/2 cup salt + 1 gallon water + herbs | 30-60 mins |
| 1/4 cup salt + 1 gallon water + citrus | 30-60 mins |
| 2 tbsp salt + 2 quarts water + garlic | 30 mins |
This will add a boost of fresh flavor and moisture without making the turkey too salty.
How to Cook a Pre-Brined Turkey
Here are some tips for achieving delicious results when roasting a pre-brined turkey:
- Rinse and pat dry – This removes excess surface salt.
- Rub with oil or butter – Adds flavor and browns the skin.
- Season outside – Herbs, pepper, poultry seasoning.
- Cook stuffing separately – Reduces risk of undercooked stuffing.
- Use a meat thermometer – Cook until 165°F in thickest part of thigh.
- Tent with foil – If browning too quickly, loosely tent with foil.
- Let rest 20 mins – Allows juices to absorb back into meat.
- Make gravy from drippings – Delicious way to use the flavorful pan drippings.
As it is already well seasoned and moist, be careful not to over-salt the brined turkey while cooking. With some simple roasting strategies, you can enjoy a tender, juicy and delicious pre-brined turkey.
Conclusion
Pre-brined turkeys eliminate the need to brine the bird yourself to get moist, well seasoned meat. While sometimes an additional quick brine can be beneficial, soaking a pre-brined turkey too long risks making it unpleasantly salty. Read labels, evaluate the brand, and taste test before deciding if extra brining is needed. With a light hand adding seasoning, moisture and flavor during the cooking process, you can end up with a delicious roasted turkey.