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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 [b]injected with saline (advertised as "brined"),[/b] which ups their poundage. You're actually getting less turkey (and more water) per pound this way. [/quote]
Saline is salt water. Brine is salt water. The brine used for turkeys, whether it's injected by the processor or homemade, is flavored salt water. There is salt, water, and other flavors. I'll admit that the injected brine has a mysterious recipe but the flavor is great when the birds are cooked.[/quote]

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