Has anyone brined a butterball turkey? I've read somewhere that they are brined already and that you should not brine them. I'm looking for some insights from anyone who might have tried it.
Butterballs that are frozen have been injected with a salted solution.
Never frozen Butterballs have not been injected at all.
So. If previously frozen, then you don't need to brine or can brine for shorter period.
If Fresh never frozen, (it says so on the vinyl packaging). Go for the brining. Usually the premixed brine packages suggest 1 hr per pound.
And you don't have to rinse the bird after brining, just pat it dry. Again depends on salt concentration, and how long you brined.
I am doing a 12.5 lb Butterball. Never frozen. Using a Bill Baron's turkey brine kit. (from Whole Foods)
I called Baron's today to ask if I should rinse after brining. They said no rinsing unless you brined longer than suggested. Also, you can brine for less time if you wish to restrict salt. Just pat dry after removing from brine, smear with oil or melted butter, inside and out, and then apply their seasoning packet inside and out. (sprinkle and rub or pat). At 325 or 350 in a Reynolds cooking bag.