- Joined Apr 20, 2013
Ive been reading about turkey smoking question is am i supposed to use a brine and a rub?
I normally inject turkeys. I have never found anything to make meat mushy, although brining for too long will cause a change in the meats density, making the meats springy? Sort of like you chew and it springs back for more.Guess no one wants to answer my question???? :(
Maybe I can help. Chef is pretty busy this time of year and may not be here with an immediate ask to your question. Seems folks are more inclined these days to fast cook a bird, although I have tried it and yes you get a crisp skin I found the breast meat to be tuff. I will cook mine lower and slower, then maybe the last approx. hour take it to a hot oven to finish if I decide I want crisp skin. If crisp skin is important I would probably deep fry it, that maybe why I dislike fried.Sweet, I didn't even have to start a new post! My first time for a turkey as well, thanks for the info Willie! I do have one question though, do you like to cook low and slow or hot and fast for turkey? Do you baste/mop at any intervals during the cook?
Thanks!! I always inject too...never any problems. To clarify cuz i can see where i wasnt clear....when i said "turkeys already injected..." i meant some store bought poultry will say "contains 15% of a solution of broth, salt, & spices". Been told that is partly to add weight (read...paying for liquid) but it also acts like a brine. Didnt notice thats what i bought till after i got home.... :(I normally inject turkeys. I have never found anything to make meat mushy, although brining for too long will cause a change in the meats density, making the meats springy? Sort of like you chew and it springs back for more.
I wouldn't eat anything that was mushy.