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Old 11-20-2007, 11:26 AM   #1
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Question Making a moist turkey

Hi. I have brined my turkey for the last few years and was really happy with the results. I just discovered that the turkey that I have for this year is prebasted. I read that you cannot brine a prebasted turkey. Shoot!!! Anyone have any suggestions on how to be sure that I have a nice, moist, flavorful turkey without the brining? My turkey is 20 lbs, which is larger than I usually make. Any help would be appreciated. Thanks!

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Old 11-20-2007, 11:29 AM   #2
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Hi, Bunny. Welcome to DC.

Your best bet is to cook it unstuffed and use a meat thermometer to ensure you don't overcook it. Cook it to an internal temperature of 161 F. Overcooking makes it dry.
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Old 11-20-2007, 11:39 AM   #3
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I got one of those flavor injectors and Im wondering what would happen if I injected some of this Apricot Nector I have from France into the turkey.Any thoughts?I cant brine mine either.
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Old 11-20-2007, 11:50 AM   #4
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I'd inject the apricot. It will add a flavor to the turkey that is not there now.
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Old 11-20-2007, 12:05 PM   #5
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I'd inject the apricot. It will add a flavor to the turkey that is not there now.
Im thinking it will add moisture as well so I think I will inject just one side and see what the difference will be.Im worried it might turn the meat to mush so I guess I need to be careful as to the amount to use.Ive never done this injecting thing before.
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Old 11-20-2007, 01:24 PM   #6
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Quote:
Originally Posted by bunny1215 View Post
Hi. I have brined my turkey for the last few years and was really happy with the results. I just discovered that the turkey that I have for this year is prebasted. I read that you cannot brine a prebasted turkey. Shoot!!! Anyone have any suggestions on how to be sure that I have a nice, moist, flavorful turkey without the brining? My turkey is 20 lbs, which is larger than I usually make. Any help would be appreciated. Thanks!
Aren't pre-basted turkeys also pre-brined? Someone correct me if I'm wrong.
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Old 11-20-2007, 01:45 PM   #7
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Aren't pre-basted turkeys also pre-brined? Someone correct me if I'm wrong.
Am I the only one who's never heard of a pre-basted turkey? I'll have to look at the turkeys when I'm in Wally World tonight. I still need rolls.
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Old 11-20-2007, 04:34 PM   #8
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The easiest way to ensure it is to separate (NOT remove) the skin from the flesh of the bird above the breast and then stuff a nice compound butter in there. As the bird cooks, the butter will melt and keep the white meat moist (keeping the dark meat moist is not usually an issue)
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Old 11-20-2007, 04:42 PM   #9
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Am I the only one who's never heard of a pre-basted turkey? I'll have to look at the turkeys when I'm in Wally World tonight. I still need rolls.

Frozen Butterballs are all pre basted.
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Old 11-20-2007, 04:42 PM   #10
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And do not overcook it, like Andy said.
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