Should a brine be injected?

[mrad]

This will be my first year smoking  a turkey. In the past I have used the oil cooker. I have always brined my bird, however, along with soaking the bird in the brine I have also injected the brine into the bird. After reading a a thread on injecting vs. brining, I am wondering if should just be soaking the  turkey vs. the soak and inject method.

What are the suggestions from forum members?

How long should (or how long can) I brine the bird.

 

[so ms smoker]

  I would brine for 4-12 hours. Depends on your schedule I guess. I almost never inject a salt brine. If you have other flavours in the brine that you want to taste in the meat, then go ahead and inject it.

  Mike

 

[chef jimmyj]

I have not injected yet because I always get great results with my brine recipe. I soak over night for 12-14Lb Birds,  24 hours for 14-16Lb Birds and 36-48 hours for anything over 16Lbs. There are all kinds of studies and opinions on length of brine time but these times give consistent results for me. Here is my Recipe...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

Mix well and rub on Oil or Butter coated Chicken.

Reduce Cayenne to 1teaspoon if less heat is desired.

You can also mix the rub with Bacon Grease or Butter and rub it on and under the skin...

 

[mrad]

One more question, does the brine need to be boiled after mixing the ingredients or can I combine, stir, and throw the bird in?

 

[diggingdogfarm]

When brining I usually inject because it ensures better distribution and equalization of salt and sugar (and cure, if cure is used) throughout the bird. Injecting does not harm the meat in any way!

~Martin

 

[oldschoolbbq]

Mrad , welcome to the forum. I see no reason to inject a Bird at all(leaves holes for goodness to escape-IMHO). Use JJ's Brine and dispense of the used Brine,it's a minimal cost so no loss.

I did a 14# Bird on Sunday and used Salt , Br. Sugar and some Onion/Garlic for extra flavor. Now if you want more flavor , do as I did and rub a "Compound" Butter (spices mixed with Butter and rolled in wax paper and cooled for cutting).

After 18hrs. in the Brine , I completely dried the outside and under the skin(careful not to tear the skin) and in the cavity. I then cut Quarter sized pieces of the Butter and placed them under the Breast skin and as far down the Legs and Thighs as I could-also on the back. I then Buttered(with same Butter) the outside of the Bird and dusted with my Rub. Placed it in my smoker and let her go to Temp.(165* in deep Breast and 175* in thighs. Then I double wrapped in foil and into the Fridge until Tues.-re-heated at 200* until 165* again , and served.

Was a wonderful flavor and "NO" pockets of over Saltiness or streaks in the meat-that's disgusting looking in my opinion.

Do a nice Giblet Gravy and you've got a "Winner - Dinner"

A lot of people do injections , but I'm not one to defile my Meat , not when the flavor is there , and it's juicier too. I Swear by Brining , as many more on here do...

Have fun and...

 

[diggingdogfarm]

You don't have to boil the brine, but heating the water helps the salt and sugar dissolve. Chill to safe temperature before injecting and/or immersing the bird.
A brine with cure should never be boiled or heated.


~Martin

 

[victorytea]

I just posted a thread on the poultry forum and then I saw this thread- my question- should you brine a frozen turkey? I was thinking that if what I read was true, I should only inject a frozen turkey! What do you guys think?