Originally Posted by UF_Aero
Great thoughts, Wampus. Thanks. I was trying to avoid brining at all though to avoid the space in the cooler and/or refrigerator. Sounds like an enhanced turkey + injection is better than unenhanced + injection, both of which are of course inferior to a brine + injection.
Oh there's different schools of thought on that. Some suggest that injecting INSTEAD of brining is the way to go. A lot of flavor can be added with an injection for sure. Personally, I think that since brining acts on a cellular level, you can get a more complete, evenly distributed flavor with a brine vs injection where you have different "pockets" of injection in and among the meat fibers. I think that once both are cooked, one would be hard pressed to really tell a difference though.
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