Phosphates ~ Foamheart

[foamheart]

A stupid question, has anyone ever tryed using phosphates in your brine to maintain a more plump and more juicy bird??

I may have to try it on a chicken.

Does anyone have any experience?

 

[SmokinAl]

Dave omak would be the one to talk to about it, but I think it has to be injected with a marinade to work properly. If you check the ingredient list on Tony C's, it lists phosphates.
Al

 

[boykjo]

I've used a bird booster which is phosphate and is was very impressive....

 

[daveomak]

I injected the turkey last week and had it "Turkey Day" last Sunday... Work schedules EH.... Not mine !!!! Anywho, I only injected the breast as dark meat is always moist... To help screw this test up, I loaded up the cavity with 1/4'd apples.... I think you know the guy that recommends filling the bird with fruit...
The results were beyond belief... Moisture ran out of the breast when sliced... It was chin dripping good.... I guestimated the weight of the 2 breasts at 2#'s each and adjusted the STPP and No Salt Veggie stock accordingly....
Disclaimer.... this was an oven cooked bird...
I will do this again...
OH ???.... Butter was seen crawling under the skin also.....

 

[foamheart]

I know that when I brine cure a chicken or turkey they come out really plump and juicy. This tine I just used a salt/sugar brine with some flavor modifiers. The breast was OK, but not at all what I am used too when using a cure brine. I have two more turkeys now in the freezer, I will figure it out.

This is last year, brine cured, look how plump that bird is!!


This year without the brine and no phosphates , all wrinkled and withered. the White meat was ok, but I am used to plump and just squirts juice when cut.



I still got rants and raves but I knew the difference. 'Course this one was about 8 pounds larger too.