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Old 11-21-2011, 01:24 PM   #11
Riverside BBQ
On the road to being a farker
Join Date: 08-30-10
Location: SW Ohio

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]

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