Question about brining a turkey

[catoars]

Ok, since I smoke a turkey once a year I completely forgot the first rule which is to purchase a natural, no solution added, turkey. So I have the wrong kind and don't really want to go buy a 2nd one so what can I do with this one? I read if you try to brine them that the flavors interfere with one another and can turn out really strange. Should I smoke it without brining? Give up on the smoking part and just use the oven?
Help!

 

[brntorng]

I've read that you shouldn't brine a basted turkey. Probably since it already has salt added and it would be too salty. I'd roast or smoke it as-is or...consider what I just tried today:

Cook's Illustrated just published a new technique to roast a turkey without necessarily brining it first. You cut up the turkey into leg quarters and the breast and then roast them. This allows you to do each piece to the exact temperature without overcooking the other parts. I did a turkey today using this technique (I brined it first, but it's not necessary) and it worked beautifully--best turkey I've ever done and I've made many. The leg quarters got done first so I pulled them out of the oven. They were perfect--moist and flavorful without the drumsticks being overdone. The breast was done about 45 minutes later and it is the most moist turkey breast I've ever done. What usually happens is the breast and drumsticks get overdone while the thighs finish cooking. This technique avoids that problem. Since their recommended roast temperature is 275F I don't see why this same approach wouldn't work just fine in a smoker. If you're interested in the details I posted a link in the turkey thread for a free trial subscription to Cook's Illustrated online edition.

 

[longhorn-ex]

You have to use a fresh turkey to brine. Just go ahead and roast yours in the oven. FYI I bought a fresh turkey last year and brined it...best turkey I ever made (I baked it in the oven @ home).

 

[catoars]

Aright I'll grudgingly give up the smoking idea and check out the roasting method above. Thanks!

 

[Smoky Brisket]

piggyback brine question. Can I re use brine for a second turkey?

 

[brntorng]

I've thought about it, but never have. Salt is pretty cheap. I've never added other seasonings to the brine since it's really the salt that has the biggest effect. Some add sugar, but Cook's Illustrated discourages it for turkey because the sugar in the skin will cause it to burn.

 

[hullabelew]

Yes, you can reuse the brine. I did it the past weekend...sort of.

1) brined a 14lb turkey for 24 hours. Then set it out to dry.
2) put in 1 bone-in turkey, 2 whole chickens and a boneless turkey breast that had been wrapped in an elastic netting to make it a loaf looking thing.

All came out fantastic.