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Old 11-05-2012, 07:10 PM   #7
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Join Date: 08-18-11
Location: Salt Lake City, Utah

Yeah nothing new in this blog that I have not read on this site before. I do appreciate the link though. It is a good refresher. I like to brine and inject. The brine adds moisture the injection adds the flavor that I want. I do want to find a way to keep the turkey moist without using a lot of salt. I want to cook a turkey for my family this year and my dad being on dialysis he cant eat much salt. Does putting butter under the skin achieve this?
James ECB, UDS, Mini-WSM, OTS.
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