View Single Post
Unread 11-05-2012, 06:17 PM   #9
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by jfletcher84 View Post
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?
My first smoked turkey was injected with a garlic infused olive oil, and it was farking awesome. That was it, no salt or other seasonings. I had a hard time carving the turkey, as it wanted to fall off the bone.

So, you do not have to brine. I prefer to do that, but I have gotten great results without brining.

CD
caseydog is offline   Reply With Quote


Thanks from: --->