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Injecting butter in Turkey

post #1 of 3
Thread Starter 

Tonight I plan to brine my two 15 pound birds in the "Slaughterhouse Brine" and let it sit until Wednesday morning.  I am considering injecting some melted butter to add some more flavor.

I notice that a lot of people suggest putting butter under the skin. Would injecting the butter add more flavor?

post #2 of 3

I've used butter with some Tony Chachere's Creole seasoning (2 TBSP per stick, mixed with 1 cup water). I haven't had any complaints yet.

post #3 of 3
I've brined turkeys, and I've injected turkeys, both with good results...but I've never done both on the same bird. I'd be interested in seeng how this turns out. Don't know why it wouldn't be good...

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