Brining my turkey. How much extra salt will the meat take on?

Of course I will rinse it after the brine. Just wondering whether, adding seasoning, including salt, before roasting will result in a too salty final product.

  • 565 views
  • 2 Comments

2 Comments

MMH November 18, 2018
It’s important to understand that brining is actually the process of osmosis. The salt draws the water across the membraine resulting in a far more juicy bird. The saltiness is negligible.
 
Hana A. November 18, 2018
Hi kwolffman - I would say there's no need to salt the turkey further, post-brine rinse. In fact, in my experience, I've had more problems trying to offset the saltiness as a result of the brine. In that case, I'd go easy on the seasoning of accompanying gravy and sides. Here are some more brining tips: https://food52.com/blog/9061-everything-you-need-to-know-about-brining

Good luck and happy Thanksgiving!
 
Recommended by Food52