View Single Post
Unread 11-21-2011, 01:24 PM   #11
Riverside BBQ
On the road to being a farker
 
Join Date: 08-30-10
Location: SW Ohio
Downloads: 0
Uploads: 0
Default

I'm getting a fresh turkey (free range) this year. I was thinking of doing a salt brine for moisture, then inject for added flavor.

Sounds like I should brine for both... added flavor and moisture? forget the injecting. I would much rather it be an even flavoring throughout the turkey rather then spotty areas.

Your thoughts?
__________________
[FONT=Comic Sans MS]Knowledge is knowing a tomato is a fruit; [/FONT]
[FONT=Comic Sans MS]Wisdom is not putting it in a fruit salad.[/FONT]

[FONT=Comic Sans MS]Walt[/FONT]
[FONT=Comic Sans MS][/FONT]
Riverside BBQ is offline   Reply With Quote