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Another turkey question

Having problems finding a bird that isn't pre-brined.  Sam's has fresh turkeys with up to 3%, frozen with up to 9%.  Same thing at Publix.  I was planning on dry brining.  Can I still do that?  
Franklin, TN


  • SciAggie
    SciAggie Posts: 6,481
    I'm no turkey expert but I'll offer an answer to your question. If all you can find are pre-brined birds I would buy one and run with it. A pre-brined bird seasoned well and cooked to the correct internal temperature will beat a better piece of poultry that's under seasoned and overcooked. 
    To answer your second question - I personally would not dry brine it if it is already in a brine solution. Let it dry in the refrigerator for a few hours or overnight and charge forward with the cook.
    Other more skilled turkey cooks will offer their advice soon.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
  • KGilma2018
    Yeah, I went ahead and bought one, because this Turkey dinner was thrown on me last minute for Sunday.  I've got it thawed out, I'll dry it off tonight put it back in the fridge, and rub it down tomorrow with some butter and few other things and throw her in the egg Sunday morning.  
    Franklin, TN