What's your experience? - Brining vs Injecting Turkeys

[MeatyOakerSmoker]

Hello

So I have in the past both wet and dry brined turkeys both with excellent results. Recently I've been transformed into an all dry brine guy due to just the convenience, quality of the product, and last by no means least our very own SirPorkaLot's posts helped convert me. Regardless of wet vs dry or smoked vs TBE vs oven roasted or LnS or HnF, brining a bird has been a game changer for me.

I have never injected a bird but speaking to Toast has me interested in opinions. I've been put in charge of this year's Thanksgiving turkey so I don't have time to experiment myself so instead I'd like to lean on the experience of the brethren.

I've created a poll but brine (wet/dry) or inject and why? Feel free to share any tips or tricks!

Thanks
Sam

 

[ArnieTex]

I have brined in the past, also brined and injected, now only dry brine with rubs then inject. Excellent results with less work imo. All three ways make excellent turkeys, comes down to personal preference imo.

 

[Beentown]

I inject only now. It is always a hit and a lot less work. Plus, I let guests help. Give them an injector and watch the laughter start.

I have done multiple comparison cooks and the winner was injection. Just as moist, I can choose my flavor profile and the skin always comes out better. Of course with as much butter I inject it has no choice but to be moist.

I also use the same mixture to make a really, really thinned out gravy that I place the carved turkey into.

Sent from my SM-G950U using Tapatalk

 

[jimstocks53]

Just like the poll results, I use and have used all of the above methods. I tend to inject boneless turkey breasts and then smoke them outside while most recently I have dry brined whole stuffed birds before using the oven.

 

[BillN]

Have only wet brined a turkey, will be trying dry brine next.

 

[tom b]

2 words Naturific Harvest Brine...

https://www.naturiffic.com/product2/harvest-brine

 

[ColoradoSmoke]

Take a peak at this article on the science behind brining, interesting...

http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html

 

[dadsr4]

I like the taste of turkey, so I don't brine. I feel that good old poultry spices and just a little salt add all that is needed to accent the natural flavor.

 

[Jason TQ]

I've been dry brining as of late. Seems to put out solid results and it is a good option for those that don't have room for a wet brine. And I also have been injecting of top of it to get some more flavor in the bird. So I technically do 2 things.

 

[SirPorkaLot]

Very nice to see Dry Brining running in second. Of course I think it is every bit the equal to wet brining, if not slightly better on a couple of points, but wet brining has other qualities some may desire as well.

However, I do absolutely agree with the sentiment, that whatever you do, dry or wet, brining is a game changer on Poultry (and lean pork).

 

[MeatyOakerSmoker]

I find it particularly interesting that people brine then inject. I would have expected that to result in an over seasoned or salted end product.

 

[CraigC]

I have a container that I use just for brining and a 12# turkey fits perfectly. Since my parents and brothers have passed on, we really don't have the big feasts anymore. Brining is done whether it goes in the oven, in the smoker or just done over charcoal in the Egg. Enlighten me as to why you think injection is easier than just submerging the bird in a brine.

 

[dadsr4]

Take a peak at this article on the science behind brining, interesting...

http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html

And Meathead's Zen Of Brines is interesting.
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_brines.html

 

[EricD]

I've never done a wet brine on a turkey only because I don't have a container large enough. I've always just dry brined it. (which I didn't realize I was doing until joining here, I thought I was just putting butter and salt on it).
I've injected before, but I don't really think it needs it if you get butter under the skin during the dry brine phase.

 

[PaSmoker]

I've always wet-brined for thanksgiving....birds up to 30 lbs....and have had fantastic results...will be dry-brinig this year with Harvest Brine...really just wanted to eliminate a step and the mess of wet-brining...plus my back ain't getting any younger and the turkey + brine in the cooler is heavy!

 

[Ag76]

I find it particularly interesting that people brine then inject. I would have expected that to result in an over seasoned or salted end product.

I expect that they are talking about injecting with a Creole Butter Marinade, such as Tony Chachere's, as opposed to injecting with a salt solution. I inject with the Creole Butter/Jalapeno marinade.

https://www.tonychachere.com/Injectable-Marinades-C18.aspx

 

[SirPorkaLot]

I find it particularly interesting that people brine then inject. I would have expected that to result in an over seasoned or salted end product.

To me each is trying to achieve its own objective.

Brining is really about moisture retention, while injecting is more about adding flavor (unless we are talking competition phosphate injections, which is entirely different).

I don’t inject anymore (not worth the effort to me) but when I did it was a Cajun butter injection

 

[NeoTrout]

I have been wet brining for years so I voted for that. This year I will try dry.

 

[olddawg]

im gonna try this brine and inject with tony sacheris garlic herb for my first smoked turkey I hope I don't get smoked instead lol

 

[dadsr4]

I've never done a wet brine on a turkey only because I don't have a container large enough. I've always just dry brined it. (which I didn't realize I was doing until joining here, I thought I was just putting butter and salt on it).
I've injected before, but I don't really think it needs it if you get butter under the skin during the dry brine phase.

Ask at places that receive food in plastic buckets. In-store bakeries, restaurants, and fast food joints. You can also use a cooler, with a plastic bag full of water or ice to take up any extra room.
Here is a guide as to how to tell what's safe.
http://www.virtualweberbullet.com/plastics.html