Brining turkey that is "moisture enhanced"

[jeffzzang623]

I bought a 14 lb. Country Pride young turkey and I noticed on the packaging it says, "Moister Enhanced with up to 8% of solution". No where on the package does it say that the turkey is a basting or self-basting turkey.

I've read on several sites that brining a basting or self-basting turkey may result in an overly salty bird. However, is this "moister enhanced" turkey the same thing as a self-basting turkey?

Also, if I do brine the "moister enhanced" turkey, does anyone have any recommendations on how much water + kosher salt + brown sugar to use, and for how long to brine it for? Also, should I be basting the turkey evey hour or so as the recipe says? Any suggestions would be appreciated.

[corazon]

Here is the recipe I use for brining our turkey:
1 cup kosher salt
1/4 cup sugar
4 Quarts water
Various herbs (rosemary, thyme, sage)

In a 6 qt pot, combine salt, sugar, 2 qts water, and herbs. Put pot over high heat and stir occasionally until salt and sugar dissolve. Remove from store and let cool, stir in another 2 qts water and refrigerate until cold.
Rinse turkey well. Double up two turkey oven bags and roll down the edges to help them stay open. Put the bags in a roasting pan and put the turkey, breast side down, in the inner bag. Pour the brine over the turkey (have someone hold the bags if possible). Gather the inner bag tightly around the turkey so the brine is forced to cover most of the turkey and secure bag with twist tie. Secure the outer bag with twist tie. Refrigerate turkey in pan to catch any leaks, for 12-18 hours.
*If your turkey is kosher, don't brine it, it's already been treated with salt.

[amber]

I assume the solution means it have been injected with a salty solution. I dont think I would brine it, it may taste too salty. As far as self basting, I always baste mine, I've never heard of a self basting turkey.

[lindatooo]

I've never seen one of the bird's I've bought get up and baste itself! I love to baste them though DH says it slows things down - it's part of T-day! My son used to beg to baste the bird and it brings such delightful memories to mind!

Happy T day everyone!

2

[Michael in FtW]

I would not brine it - it's already been injected with up to 8% of it's weigh (about 1-pound 2-oz) with "stuff". Somewhere, either on a tag or printed on the back of the plastic wrapper, there will be a Nutritional Information and Ingredients panel. If you look at it you'll probably see salt listed.

[mugsy27]

if the turkey has its legs and wings tied back with plastic or metal mesh like most do...i dont see how its gonna baste itself!! (sorry couldnt resist!)

[jeffzzang623]

Ha - ha guys...I only used the term "self-basting" because I saw it on a lot of web sites along the course of my research...

The solution ingredients on the back of the package say the solution is made up of Turkey Broth, Salt, and Seasonings. No artificial flavors or such...

All the posts I've read have given very positive reviews of brined turkey, and I am so tempted to just go ahead and brine it anyway...maybe halving the amount of salt the brining recipe calls for and only brining for 4 hours. Anyone else have any experience with store-bought frozen birds? (I actually got mine for free from my company - and I know they bought it at Sam's Club)

Also, if I do not brine, would drying and then air-drying have the same effect on the skin (making it more crispy) as if I had brined the turkey?

[Andy M.]

I would also recommend NOT brining. If the solution you use to brine is weaker than the solution in the bird already, your brine will extract the flavors already in there.

By all means dry off and air dry the skin.

[Michael in FtW]

Your turkey has already had the brine "injected" into it. You can skip that step. Tossing it into a brine would be something like having a full tank of gas and trying to pump in another 10-gallons anyway. Brining a bird that hasn't been "injected" is one thing - brining one that has is going to have negative results (too salty).

Brining has nothing to do with getting a crispy skin. Wash the turkey with cold water when you remove it from the package, and dry it with paper towels. Let it "air dry" for 15-30 minutes - then rub with softened butter or brush with oil before you stick it into the oven. The fat (butter/oil) and the dry heat is what will make the skin crispy.

[mish]

Originally Posted by amber

As far as self basting, I always baste mine, I've never heard of a self basting turkey.

Between a self-basting turkey and self-cleaning oven, I don't have to go into the kitchen at all. Couldn't resist.

Welcome to DC, jeff. Hope it all works out. Keep us posted.