Turkey - To Brine or Not to Brine? That is the Question!

[RogerR.]

I've got a 10.lb "Natural Free Range" Turkey that is thawing in the fridge right now. We've never bought a frozen turkey, but had to this year. The wrapper states, "May contain up to 6% Retained Water, contains no artificial ingredients, no preservatives, only minimally processed.

On the Nutrition Label it states: 4oz of meat has 75mg (3% daily req) sodium.

Does this sound like they've brined it for moisture? If that 6% means they have brined it a bit, will it harm or enhance the meat if I brine it for 8 hours or so?

I should add, that I just don't have the energy to smoke the bird this year so I am using our indoor oven. Does that change anything?

Any suggestions are appreciated, Thanks.

 

[biker.chef]

That's a bird I would brine. "minimally processed" is the phrase I look for.

 

[toymaster]

Brine. I've brined turkeys up to 10 percent with no problem.

 

[cpw]

Definitely brine.

 

[Right on Q]

Brine for sure. I even brine enhanced turkeys

If you don't' have a brine recipe i'd suggest this one
http://www.patiodaddiobbq.com/2009/11/ultimate-thanksgiving-turkey-brine.html

 

[RogerR.]

i just don't have the energy to smoke the turkey this year, so I'm going to give our oven a try.
Can you roast a brined turkey in an oven bag? Do you know if that works or not?

 

[dadsr4]

i just don't have the energy to smoke the turkey this year, so I'm going to give our oven a try.
Can you roast a brined turkey in an oven bag? Do you know if that works or not?

It's about the same as an enhanced turkey. That's my wife's method of cooking one. Lot's of people do it.

 

[EricD]

@RogerR I wouldn't use an oven bag. Just straight in the oven @ 350. Foil the wing tips.
If the skin gets to dark before IT 160, loosely tent with foil.

 

[RogerR.]

Eric, I keep reading the thickest part of the leg should be 180°.
You do yours until 160°?

 

[SirPorkaLot]

Eric, I keep reading the thickest part of the leg should be 180°.
You do yours until 160°?

160F in the breast will be 180F+ in the leg.

 

[EricD]

You're right, my bad. I cook till IT 160, then let carryover bring it to 165-170 in the breast. I don't worry about the dark meat much (no one eats it at our house but me). I just really don't want to over cook the breast.
I was watching a Bobby Flay T-day special the other day (I might adopt this tip).....he cooks till the breast is 160, then cuts the thigh/legs off and puts them back in the oven. I didn't hear for how long or what temp though.

 

[EricD]

160F in the breast will be 180F+ in the leg.

Maybe this is why I don't check the thigh temp....