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Injection before brining?

post #1 of 2
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I have been brining my turkeys overnight and then injecting them just before I put them in the smoker. I am just wondering if it would be better to inject the turkey before the overnight brine. would this allow the injection to better distribute through the meat?

post #2 of 2
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Originally Posted by whistlepig View Post

I have been brining my turkeys overnight and then injecting them just before I put them in the smoker. I am just wondering if it would be better to inject the turkey before the overnight brine. would this allow the injection to better distribute through the meat?

 Yes the injection would better distribute.....  Injecting a whole muscle of any kind injects bacteria into the intramuscular tissues, (unless the injection, meat surface and liquid are sterile) and getting the IT up to 145 ish (beef) or 170 ish (poultry) within 4 hours (ish) is a must to insure food safety...

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