I have a frozen Butterball injected with a saline solution. I don't want it to be too salty.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.