Short answer, should you trust the brining job from the manufacturer, you will not gain much by rebrining.
In brining you are searching to obtain some moisture "trapped" through the salt within the poultry, that they have, essentially, accomplished for you already using the brining solution. However, that brining option would be usually injected instead of drenched in, and so i question concerning the dispersion. Additionally which i really throw just a little sugar into my brining solution (not really a lot) and a few pickling spice and you may understand why you would brine it, but without setting it up too salty.
The reply is to choose an extended soak (12 hour or overnight) versus a 4 hour brine, using the lower salt content that you would use for any lengthy soak. Which will balance the salt levels because the solution's osmotic pressure equalizes. I personally use 1/2 Cup of table salt per gallon water. You are able to leave a poultry for the reason that solution for. a lengthy, lengthy some time and it will not be too salty. It is all about equalizing the salt/liquid level within the poultry.
If you're REALLY worried about it and also have the time, you can soak your poultry in plain water overnight, which may take out some/the majority of the brining solution, then brine normally the following day, to place your salt and spices in. However, I'd stress about losing some flavor in the poultry this way.
clarified 12 , 23 '10 at :32
I brine a self basted poultry each year-better flavor, not very salty and incredibly crispy skin. I do not use whatever need to pay 2-3 occasions just as much for any fresh or united nations-basted poultry. You are able to attain the same results using the frozen self basted variety. Be sure that you allow lots of time to completely defrost your poultry, reduce some around the salt to water ratio, and opt for the 'slow' brining method, allowing 8-12 hrs for brining. Happy cooking!
clarified November 25 '13 at 12:49
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