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I didn't rinse the brine. Mistake?

I brined an 8 pound roaster chicken in a basic 3/4 cup kosher salt, 1/2 cup sugar to one gallon of water brine. I did not rinse, although I patted dry before putting in the oven to roast. I'm afraid it might be too salty... did I screw up?

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  1. How long did you brine the bird? Overnight?

    1. Moot point since it's already in the oven, with no way to change things now. It depends on how much salt you like. For me, it would definitely be too salty.

      2 Replies
      1. re: greygarious

        I agree that it depends on preference. But also brine time and roasting method.

        1. re: greygarious

          True. But I guess when panic mode sets in reassurance always helps.

        2. i forgot to rinse my 22 lb turkey on thanksgiving and it wasn't salty at all. i brined for 24 hours, dried for 24 hours then loaded under the skin with herbed butter. and the butter had salt. so much to do and a sick family, i just completely forgot. i think you should be fine. :) good luck!

          1. Chicken will be fine. Drippings may be a bit salty. If you want gravy, add unsalted chicken broth or stock.

            1. You'll be absolutely fine. This is yet another of those Myths That Will Not Die.

              1 Reply
              1. re: acgold7

                I've wondered about this too - if you brine, how much salt does brief, pre-cooking rinsing really remove? Some on the surface, sure, but not anything absorbed in a meaningful way. I've done Cooks Illustrated's home corned beef twice - first time didn't rinse and it was too salty for me. Second time did rinse and it was still pretty dang salty.

              2. I usually don't rinse and it's always fine,

                1. I've never had a problem with the meat, but I have found that when I've skipped rinsing that the juice was too salty to make into gravy.

                  Just my experience. Others may have diff experiences.

                  1. Eat it and find out. It's better than throwing it away!

                    1. I never rinse my brined turkey with no issue. Please report back and let us know the end result!

                      1. The amount of salt on the surface is going to be trivial, don't worry about it.

                        1. Thanks all.... It was fine! Although the drippings were way too salty for gravy. But all in all it turned out great. VERY moist and tender. I only had it in the brine for roughly five hours.

                          I am a saltaholic so it would have been no skin off my back. But dinner was for mother-in-law whos tastes are much more discerning!