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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I wouldn't suggest brining to a first-timer and [b]most of the supermarket birds are already brined. [/b]You can absolutely waltz into a grocery store and buy a turkey. However, it will probably be frozen. I actually like the frozen birds but they take a long time to thaw out. At least a week in the fridge, and maybe 4+ days in a cooler. You do need to thaw it out because the giblits (organs) are stored inside of it in a paper bag and you won't be able to remove those until the bird is thawed out. Once you get those out, I like to roast my turkey in one of those oven roaster bags (they sell them near the plastic wrap and foil). Follow the directions that come with the roaster bag and you'll have a moist and tasty turkey.[/quote]
They'll also cost more, partially because of this. Many supermarket birds, particularly Butterball, are injected with saline (advertised as "brined"), which ups their poundage. You're actually getting less turkey (and more water) per pound this way. [/quote]
And it's still far cheaper than the organic free-range birds that you have to pre-order and then wait in line for. Yes the birds are injected with a brine solution. The end result is the same but you don't have to spend an entire extra day wrestling with a 20-pound raw turkey in a 5-gallon bucket. [/quote]

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