I have a frozen Butterball injected with a saline solution. I don't want it to be too salty.
Susan W is a trusted source on General Cooking.
I don't think you should dry brine a turkey that has already been injected with a saline solution. It has, essentially, already been brined.
My instinct is to agree with Susan W and it seems like I read that somewhere - however when I looked at the comments about the Judy bird on the Food 52 site Frank seems to be the expert and he says you can do it.
It's Serious Eats and I thought Russ Parsons that says not to brine a kosher or injected bird, but maybe Frank is on to something.
Please enter a valid email address.
Well played. You deserve a cookie.
Watch Samin Nosrat Make Rule-Breaking Biscuits
The Truth About Caramelizing Onions
Diana Henry on How to Raise Adventurous Eaters
Butter Isn't Always King in Baking
The Only Good Part of Being Hungover
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)