Where do you inject it and how many times- before or after brining ? Any other tips would be appreciated- Thanks, Paul
How to inject a turkey
- Thread starter victorytea
- Start date
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bama bbq
Master of the Pit
I either inject or brine. But I guess you could inject and brine. Here's a pretty good lesson: http://www.cajuninjector.com/how-to-inject-marinade.html
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wrwoelfel
Fire Starter
Inject at least the night before, and then again before you put it on. I have never smoked a turkey, but have grilled many birds. Inject all over, legs wings breast and thighs.
I don't inject because the injection typically results in pockets of the injection fluids in the location of the injection.
Different strokes for different folks though...IMHO brining imparts plenty of flavor and moisture to the bird without the need for injection. However, if you insist on injecting the link provided by BAMABBQ is excellent. Great job on providing that BAMA...gonna have to give you some points for that one!
Good luck and good smoking.
Bill
Different strokes for different folks though...IMHO brining imparts plenty of flavor and moisture to the bird without the need for injection. However, if you insist on injecting the link provided by BAMABBQ is excellent. Great job on providing that BAMA...gonna have to give you some points for that one!
Good luck and good smoking.
Bill
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I prefer injection over brine any day.... twice in legs breasts thighs and wings till marinade runs out
Thanks fellas! Now I am concerned about " pockets of the injection fluid", but it seems if I keep the cc's of the fluid down and inject in more sites, it may help with that- I hope- thanks again, guys - Paul
nybbq
Fire Starter
fagesbp
Smoking Fanatic
I love my pockets of injection fluid. Just like I love the garlic pockets when stuffing a roast. A little extra flavor in a bite. Injecting helps the brine work from the inside out.
victory, morning..... If you inject a few days before cooking, the pockets should diminish as the solution disperses through out the bird.... brining for a few days will achieve a uniform solution through out the bird also.... There is some truth to the rumor that a brined bird will cook faster than a natural bird.... The liquid, in the meat, will transfer heat faster than a dry bird..... Just seems to make sense to me....
The pockets are normal....no worries there....try always injecting at a 45 degree angle while pulling out
victorytea, don't loose any sleep over this try it both ways on 2 whole chickens and see which way you like better. Inject one chicken, and brine the other. The seasoning pockets from injecting are really no big deal most people don't even pay that much close attn to even notice. Seems in my experience, and I've done it both ways, that I get more flavor from a injected bird that a brined bird. Brined is great but no matter how much salt I use in the brine the salt flavor aways seems to dominate the other seasonings and injecting doesn't. Just my experience.
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