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Old 10-22-2013, 02:10 PM   #1
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brining a pre-brined question

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What if any, are the disadvantages of brining a turkey alreadybrined?
What if the brine I make has no salt but all the rest of my brine? Could that offset the salt of tg e pre-brine?
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Old 10-22-2013, 06:21 PM   #2
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Just season it, don't brine it again.
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Old 10-23-2013, 09:35 AM   #3
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Quote:
Originally Posted by bishop952000 View Post
Question
What if any, are the disadvantages of brining a turkey alreadybrined?
What if the brine I make has no salt but all the rest of my brine? Could that offset the salt of tg e pre-brine?
Look up the definition of a "brine". Without salt, you can't have a brine. How will the osmotic process work without the salt? Maybe slightly if you have a very high concentration of sugar.

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Originally Posted by Nick Prochilo View Post
Just season it, don't brine it again.
I agree with this post...
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Old 10-23-2013, 10:24 AM   #4
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I personally don't get much out of brining, nothing beats a good rub that is refriderated overnight......
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Old 10-23-2013, 12:52 PM   #5
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Agree with Nick, and Bob.
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Old 10-25-2013, 07:41 PM   #6
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I normally dont hold with brining something that has already been previously enhanced..brined..shot up...etc. Find it particularly true on birds. Brining those things again just normally push it over the edge of being too salty..but I think pumped pork profits from a brine. Just turns it into a different breed of cat. As the smart folks said..a no salt brine aint a brine.
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Old 10-27-2013, 08:55 PM   #7
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I agree. Birds can be brined to much. Put a chicken In a brine overnight and it becomes mushy. I do not not think I would brine the bird twice just season however you like and go from there.
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