As the holidays approach, you may be wondering if you can brine a precooked turkey to enhance its flavor and moisture. After all brining is a popular technique for raw turkeys infusing them with seasoned flavor while keeping the meat juicy. But does it work the same on an already cooked bird?
The short answer is yes, you can absolutely brine a precooked turkey! While less common, brining cooked turkey can revive leftover meat or store-bought roasted turkey with delicious results.
Below I’ll explain how brining works on cooked turkey, tips for doing it properly, and how to adapt cooking times afterwards Let’s dive in!
How Brining Works on Precooked Turkey
Brining is the process of soaking meat in a saltwater solution before cooking. Typically it’s used on raw proteins like chicken, pork, turkey, etc. But the same infusion of flavor and moisture can benefit cooked items too.
The salty brine mixture deeply seasons the turkey while also helping it retain moisture. As the meat sits soaked in the solution, the salt gently draws moisture out then allows it to be reabsorbed along with the brine.
Even though turkey meat has already been cooked, it will still readily absorb additional liquid when brined again. The brine successfully penetrates and revitalizes the proteins.
Brined cooked turkey turns out incredibly juicy, tender and packed with well-balanced flavor. It’s an easy way to get more mileage out of your holiday bird!
Tips for Brining Leftover Turkey
Brining precooked turkey is simple but there are a few handy tips to follow:
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Use a basic brine – A good ratio is 1/4 cup salt and 1/4 cup sugar dissolved per quart of water. Avoid complex brines that may overpower.
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Cut turkey into pieces – This allows brine to penetrate effectively. Slice breast and separate legs.
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Submerge turkey fully – Weigh down if needed to keep the meat completely immersed.
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Brine 12-24 hours – The longer the better for deep flavor infusion into already cooked meat.
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Rinse turkey post-brine – This removes excess surface salt for proper seasoning when reheating.
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Pat turkey dry – Drying the exterior allows for crispier reheated skin.
How Long to Brine Cooked Turkey
For the most well-balanced flavor and moisture content, brine precooked turkey between 12-24 hours. Here are some brining time considerations:
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12 hours is the minimum for brine to work effectively
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24 hours is the maximum before the meat gets too salty
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Ideal is 18-24 hours for deep flavor infusion
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Larger pieces may need longer brining time
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Partially frozen turkey absorbs brine slower
Be sure to keep the brined turkey chilled at 40°F or below. Discard if left above this temperature for over 2 hours.
Reheating Brined Turkey
Brined cooked turkey offers flexibility in reheating methods. Approximate reheating times:
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Oven: 350°F until warm, about 20-30 minutes
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Grill: Medium heat, flipping occasionally until hot ~15 minutes
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Sous vide: 140°F for 2-3 hours until tender
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Fried: Oil at 350°F for 4-6 minutes until hot and crispy
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Slow cooker: LOW heat for 3-4 hours, with added sauce or stock
Monitor temperatures and adjust cook times as needed. Brined turkey reheats beautifully!
Common Brining Questions
Here are some frequently asked questions about brining precooked turkey:
How much brine is needed per pound of cooked turkey?
Use a 1:1 ratio of brine to meat. A 5 lb turkey needs about 5 cups of brine.
Can you reuse brine on cooked meat?
No, always make fresh brine to avoid bacteria concerns.
Does brining work for smoked or roasted turkey?
Yes, brining boosts moisture and flavor in any cooked turkey!
What about just brining turkey breast or legs?
You can brine any individual turkey pieces. Brining works the same.
Is wet or dry brining better for cooked turkey?
Wet brining leads to more tender, juicy meat. Dry works too but gives a more concentrated flavor.
Revive Your Leftovers with Brining
While less common than brining raw poultry, brining previously cooked turkey can take your leftovers from dry to delicious. The salt solution rehydrates and deeply seasons the meat, yielding incredibly tender and flavorful results.
For your best cooked turkey experience, consider giving brining a try whether cooking the bird initially or reheating leftovers. In about 24 hours, you can revive even the driest holiday bird into juicy, seasoned perfection.
Essential tools for the best bird ever!
Q: Can I brine a chicken or turkey breast? A: Yes, follow the instructions on the back of the package and allow the turkey (or breast) to brine for 30 minutes per pound.
Q: What size turkey should I buy? A: Rule of thumb is 1.5 pounds of turkey per person. If your family really loves turkey sandwiches or you want to try some of Urban Accents turkey leftover recipes, then buy 2 lbs. per person.
Q: Can I brine a self-basted or injected turkey (such as Butterball)? A: It is best to start with an all-natural turkey for maximum flavor. Self-basted or injected turkeys are injected with a flavorless brine solution.
Prepping the bird and the brine
Q: Can I cook the turkey in the brine bag? A: NO! The brining bag is not oven safe and is recommended for brining only.
Q: Can I brine my turkey for longer than the instructions recommend? A: Do not brine your turkey for longer than the instructions recommended. It will not make it more flavorful just too salty. There is no rescue for over brined meat.
Q: How much can our Gourmet Gobbler brine bag hold? A: Up to a 25-pound turkey plus 2 gallons of brine.
Q: Do I have to rinse my turkey after brining? A: We do recommend rinsing the bird and patting dry after turkey brining.
Q: Do I have to add sugar to my Gourmet Gobbler Brine? A: No – Our brining blend is complete. You just need to add water.
Q: May I brine in other liquid besides water? A: Fruit juice (apple, orange, and cranberry), beer & wine can be used, but do not substitute more than 1/3 of the total water content. General rule of thumb: use 1 part substitution liquid to 2 parts water.
Q: Will turkey brining make my turkey taste salty? A: If you have followed the Gourmet Gobbler brining instructions, then the salt content of the turkey will increase less than 1% after brining. Unless you over brine, the turkey should not taste salty at all. The Gourmet Gobbler Peppercorn Turkey Rub has some salt in it for a perfect, crispy skin.
Q: Can I brine a frozen turkey? A: You must start with a fully thawed turkey.
Q: Is there a best way to position my turkey in the brine bag? A: Yes. Place the turkey breast-side down in the brine bag for best results. This ensures that the largest concentration of meat is submerged as much as possible.
Q: Where should I store my turkey while it is brining? A: Your turkey can be placed inside a roasting pan in your refrigerator or stored directly on ice in a cooler. Make sure the cooler/refrigerator is 35-38F.
Q: I forgot to brine my turkey until today! What happens if I dont brine for the required time? A: As long as you are able to brine for at least 15 minutes per pound of turkey, the turkey will be juicier than if you don’t brine at all. Brining for shorter than the recommended time period might not give the brine time to get to the center of the turkey, but youll still notice a difference in flavor!
Q: Can I brine two small turkeys at the same time in the same bag? What if the turkeys are different sizes? A: Yes. Use the whole box of brine mix but only leave each turkey in the brine for 30 mins/ pound. So if you had a 6 pound turkey and an 8 pound turkey, take the 6 pound turkey out after 3 hours and leave the 8 pound turkey in for 4 hours.
Q: Can I brine my turkey for longer than 24 hours? A: No. Brining works much faster than a marinade so brining a turkey for longer than recommended will oversaturate the bird. An over-brined turkey will taste salty.
Q: How far in advance can I brine my turkey? Can I do it 2 days ahead of time and let it sit in the fridge? A: Yes, you can brine your turkey ahead of time. Remove turkey from brine, rinse and pat dry, and place on rimmed baking sheet or inside roasting pan. Store turkey in refrigerator, uncovered, for up to 24 hours before cooking.
Q: Can I stuff a brined turkey? A: We do not recommend stuffing a brined bird because the drippings from the turkey can add too much salt to the stuffing. We prefer to cook our stuffing separately. If you insist on stuffing your bird, do not add any additional salt to the stuffing. Also, make sure to check the temperature of the stuffing when you finish cooking the turkey. The stuffing temperature also needs to reach 165F before its safe to eat.
How to Heat and Serve – Smoked and Fully Cooked Turkey
FAQ
How to make a precooked turkey taste better?
Simply heat your oven to 300 degrees, put the carved meat in a baking dish, and add some chicken broth or turkey stock to the pan. The meat will absorb some of the liquid as it heats, making it nice and juicy. Cover the pan tightly with foil and place it in the oven until the meat is hot, 20 to 30 minutes.
Can I brine an already smoked turkey?
Smoked turkey doesn’t require any special prep, as you can dry-brine it just as you would a traditional roast turkey and you don’t need to baste or babysit a smoked turkey to get tons of flavor and moist, tender meat.
Can you brine a turkey that has been pre-brined?
There’s no need to remove the salt added from a pre-basted turkey. You can still brine it and it won’t get saltier. The salt in the turkey and brine will level out due to the osmotic action. The salt and moisture will only travel from the higher concentration to the lower concentration, not visa versa.
How to keep pre-cooked turkey moist?
Step 2: Add moisture
Place your leftover portions in aluminum foil and add a few spoonfuls of gravy or chicken stock over the meat. Add a pat of butter and close the foil tightly. Alternatively, you can use a casserole dish, but make sure to cover it tightly with aluminum foil to prevent the steam from escaping.
Can I brine a pre-brined Turkey?
When brining a pre-brined turkey, it’s important to reduce the amount of salt in your recipe, as the turkey will already have been infused with a salt solution. Be sure to taste your dishes as you cook and adjust the salt as needed. 5. Can I use different flavors in my brine for a pre-brined turkey? Absolutely!
Should you brine a turkey if it’s too salty?
However, there is a risk of over-salting the turkey if it’s brined again, leading to a salty end result. Additionally, some argue that the pre-brined solution may already impart enough flavor and moisture, making the additional step of brining unnecessary.
How long does it take to brine a Turkey?
Brining a raw turkey at home can take up to 2 days. Flavor – The brine infuses the meat with seasoned flavor inside and out. Moisture – Brining makes the turkey noticeably juicier and more tender. Shelf life – The salt solution enhances preservation, so the turkey lasts longer.
Why should you brine a Turkey?
Brining a turkey helps to infuse the meat with flavor and moisture, resulting in a juicier and more flavorful bird. The salt in the brine also helps to tenderize the meat, making it more enjoyable to eat. 2.
Does brining a turkey make it tender?
* Brining can help to keep the turkey moist. The brine will help to lock in moisture, which can help to prevent the turkey from drying out during cooking. * Brining can help to tenderize the turkey. The brine will help to break down the proteins in the meat, which can make the turkey more tender.
Do I need to rinse a pre-brined Turkey before cooking?
It’s not necessary to rinse a pre-brined turkey before cooking, as the salt solution has already been injected into the meat. However, if the package instructions recommend rinsing, be sure to follow those guidelines. 7. Can I still use a dry rub on a pre-brined turkey? Yes, you can still use a dry rub on a pre-brined turkey.