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Turkey ~ Inject, Brine, Both ?

 
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oldnndway
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Joined: 01 Jan 2010
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Location: Southeast Texas

PostPosted: Fri Dec 21 12 2:49 am    Post subject: Turkey ~ Inject, Brine, Both ? Reply with quote

I've never smoked a turkey before.
I have smoked a LOT of beef.

I've read and read threads on here about brining and some about injecting.
I guess what I'm asking is which is better ? more forgiving to first timer ? or should I do both ?
I have a Tony Chacharees injecting kit (needle and juice) and had figured I would use it but then I got to reading about Smokin' Okie's Holiday brine and how good and juicy it came out.
I'm not sure about the rub too ... I have my own mix I use on briskets but not sure it would do good on turkey.
I'll be cooking on an off-set stick burner and I can keep it at temp.
I also have probe type thermos so I can monitor breast and thigh temps.

Anybody want to advise I'd appreciate it.
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Briney Dave
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Joined: 10 Dec 2009
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PostPosted: Fri Dec 21 12 3:26 am    Post subject: Reply with quote

I don't often cook turkeys but I brine when I do.

I know I did not use the injection correctly the only time I used one as I ended with pockets of seasoning rather than a nice spread.

I suppose it would also depend on how big of a bird. A large breast is going to be hard to reach clear through on a brine (guessing anyway)

I keep my birds under 12 just for ease of cooking and I know how long the brine needs on the modest sized bird

good luck with the q though as properly done turkey is great eats
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BluDawg
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PostPosted: Fri Dec 21 12 7:44 am    Post subject: Reply with quote

If you brine it there is no reason to inject and Vice versa. Most turkeys( frozen) are Enhanced when you buy them and will benefit either way. I like dry brining its easier and less messy. If short on time I inject with melted butter and Tony Cacheree's.
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BUGSnBBQ
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PostPosted: Fri Dec 21 12 8:47 am    Post subject: Reply with quote

If ya have the ability, try a Smokin Okies brined turkey and another of your choice (like BluDawgs idea) side by side and see what you like. Just don't do a 'regular' one in the oven - your guests won't eat it Laughing Laughing
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oldnndway
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PostPosted: Fri Dec 21 12 9:52 am    Post subject: Reply with quote

If I was to brine it would I still put a rub on it ?
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Jarhead
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PostPosted: Fri Dec 21 12 12:21 pm    Post subject: Reply with quote

Smokin' Okie's 101's
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Pkerchef
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PostPosted: Fri Dec 21 12 5:23 pm    Post subject: Reply with quote

I brine ,inject,oil and rub the whole bird. Next i slice up an orange,an apple,and an onion and stick it in the bird then i smoke it !Pkerchef
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Skidder
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PostPosted: Fri Dec 21 12 7:35 pm    Post subject: Reply with quote

Google dry brining a turkey. It seems to be one of the new (old) things to do and much easier. Supposedly not salty tasting either.
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ICDEDTURKES
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PostPosted: Sat Dec 22 12 5:24 am    Post subject: Reply with quote

Ive done both.. But lately inject more and more poultry.. One thing that is kinda shocking to me is when I use something such as Cajun injector injectable marinades the flavor is never over powering.. One would think it would be but it seems a hint at most.. Which to me is a good thing.

It does ensure moist meat, pulling the probe usually entails a geyser. Shocked
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mactoo
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PostPosted: Sat Dec 22 12 5:30 am    Post subject: Reply with quote

oldnndway wrote:
If I was to brine it would I still put a rub on it ?


If you brine the bird you can rub it before you roast but don't use any salt
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PaulOinMA
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PostPosted: Sat Dec 22 12 7:19 am    Post subject: Reply with quote

Check the label on your turkey, too, to see if anything was done to it. People at food.com report that some brands are too salty with additional brining.
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Smoken-Brewer
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PostPosted: Sat Dec 22 12 10:30 am    Post subject: Reply with quote

I usually brine. then rub with herbs. Then rap in cheese cloth and rub in butter. I do usually use fresh never frozen Turkey.
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oldnndway
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PostPosted: Sat Dec 22 12 10:57 am    Post subject: Reply with quote

I bought a Honeysuckle White brand that is enhanced with 3% natural turkey stock so I guess that is to make it juicy (it says a lot of stuff about it being juicy on the label).

I'm going to try the Tony's injector stuff and some of his cajun seasoning on and in it.
I already have the injector kit (a gift) that I need to use.
I'm going to try and get the breast to 165 and the thigh to 175 or thereabouts.

We'll see how it works out and I'll post the results.
Thanks for the input.
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SmokeyMo



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PostPosted: Sun Dec 23 12 10:11 am    Post subject: Reply with quote

I think it depends on what you're trying to achieve. Brining an injecting serve different purposes. While brining can add another dimension of flavor to your poultry, the primary purpose is to keep the meat moist while cooking.

Injecting is simply to add flavor. Some believe that injecting will provide the same result, but brining actually alters the cellular structure of the protein to allow the cell to retain the water absorbed during the brining process. This is why brines are normally so salty; the salt & time in the brine does the trick.

With injection you're simply adding flavored liquid between the muscle fibers. Hope this helps and good luck!
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