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How to "debrine" a turkey?

10 years ago

My mother always brines her turkey and it is tender and tasty. However, the gravy and stuffing (inside the bird) are way too salty. I had some leftovers for lunch and my mouth is stll all puckery from the salt. She says she rinses the turkey after brining, but I am wondering if there is more to this process. She can;t even taste salt any more so she has no idea.

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Comments (6)

John Liu
10 years ago
Her turkey is probably already " enhanced " I.e, injected w/ a salt solution. Those should not be brined.
dedtired
Original Author
10 years ago
Good thought. I'm not sure. I'll sort of casually ask her when I see her. I know she just can't stand Butterballs, so I am not sure what she got.
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ryseryse_2004
10 years ago
My store bought turkeys are always already injected with a salt solution but I brine anyway. I use two cups of salt to two gallons of liquid (veg broth, brown sugar, etc.) Then, I soak the turkey in clean water for an hour in the same 5 gal. bucket I brined it in, changing the water twice. That has always removed enough of the salt to make a very tasty bird/gravy/meal. (The turkey was in the brine for around 12 hours prior to the rinse.

I brine all pork, chicken and venison in the same way to insure a very moist delicious meal. (My husband is very sensitive to over-salted food and this is always acceptable to him.)
dedtired
Original Author
10 years ago
Ryseryse, that is good to know. Mom is a devoted "briner" and I don't think there is any way that she is not going to do it. I'll try to gently suggest that perhaps some further post-brine soaking would be good. It took me half a day to recover from salting I got from her leftovers. Wowza.
kathleenca
10 years ago
Hi dedtired, I have read many times that a brined turkey should not be stuffed as it picks up the salt flavor. Maybe your mother could cook the stuffing/dressing separately?
dedtired
Original Author
10 years ago
She usually cooks some inside the bird, but most of it in a pan, then mixes them. Between the meat, the gravy and the stuffing (filling, dressing -- take your pick), the salt really adds up.

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