injected turkey with qview

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tirrin

Smoke Blower
Original poster
Apr 25, 2011
128
11
Wichita, KS
so ive been smoking some breasts lately and have been putting them in brine..however my wife doesnt like the smell of brine and consequently when i make a brine the whole house smells like brine..so its out with the old techniques and in with something different..this will be my first time injecting anything ive smoked or cooked at all for that matter...i just threw a mixture together and am hoping the results turn out well..so here are some qviews..enjoy

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bird on the smoker..seasoned with salt, pepper, garlic, and a little poultry seasoning..

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injection stuff...butter, garlic, pepper, and italian dressing

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mixed and melted

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injected bird..you cant see the oozing..but i assure you its oozing with tastiness..more qviews later..
 
Interesting that the Mrs' likes the Taste of the Brined Bird but not the Smell...

Injecting is a viable option...But...It makes it Critical that you get the Internal Temp over 140*F in 4 hours...Poultry can carry some nasty Bacteria an injecting pushes it from the outside in...JJ
 
well i injected it in the smoker shortly after i started the thread, about 30 mins ago..the birds been on for 2 hours and is currently at 130..im just hoping that it tastes good :) thanks for the help

brandon
 
finished product..enjoy 

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yes i forgot to take the netting off..oh well..still tastes great
 
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its was great..i think next time ill use less butter and more italian dressing..i think i like my brined turkey better..but both taste great
 
THAT looks delicious. Good job, and got me thinking to give injecting my turkey a try as well. Looks like you've got some excellent eating getting ready to disappear!
 
IT WAS BRILLIANT OF YOU TO INJECT...AFTER...THE BIRD HAD COOKED AWHILE, KILLING EXTERIOR BACTERIA!!!!!  AWESOME!!!! JOB!!!!....JJ
 
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lol thanks :) something i learned from our good friend bearcarver
 
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