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Originally Posted by jfletcher84
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?
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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