What's your experience? - Brining vs Injecting Turkeys

[frognot]

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

Same here.

2 words Naturific Harvest Brine...

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

Tom, actually that's three words but gonna check it out. Thanks!

 

[SirPorkaLot]

Tom, actually that's three words but gonna check it out. Thanks!

I had noticed that, but as we all know: The customer is always right!

 

[Smoke Dawg]

I learned to inject a brine for smoked turkey years ago and now I inject and then soak in a cooler overnight to assure full brine absorption.

Then smoke in my smoke house.

These are chickens I did the same way.

A batch of turkeys will be done soon.

View attachment 151282

 

[Blowin' Smoke]

Not to hijack the thread, but this past weekend I did a test run on a couple chickens. I made my own creole butter injection, but when the injection cooled in the fridge, the butter settled out at the top. Do you inject cold liquid or warm it up just enough to let the butter liquefy? I think next time I will also add butter under the skin. I just did a quick rub-down with canola oil on the outside of the skin for my rub to stick.

 

[smoke ninja]

I started using game changer as an injection awhile back and like it. This will be my 3rd year injecting. The first two were with creole butter

 

[Blythewood BBQ'er]

I have done all three. I would prefer to brine either way over injecting. Injection just seemed to concentrate where I injected it. Wet and dry brines seem to distribute better for me. Now I exclusively dry brine with a little product called Harvest Brine! It is awesome! Ever heard of it? Check it out and buy it!

 

[Ag76]

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

The Briner is supposed to be good:

http://shop.thebriner.com/Brine-Containers_c4.htm

 

[olddawg]

like I said a bit ago for my first turkey im gonna use the harvest brine and inject tony sacheris garlic herb should be one tasty hunk of bird

 

[MI Smoke]

Injection
https://m.youtube.com/watch?v=tThrhJ2s9yA&time_continue=23

 

[Eads Ranch]

I'll be dry-brining. Just ordered Harvest-Brine. Also some Q-Salt and Hot-Salt while I was at it.

 

[Bulldogs]

I've only wet brined and like the texture of the turkey. Does the dry brine change the texture of the meat?

 

[tom b]

Yes way more tender I have experienced

 

[MeatyOakerSmoker]

I'll be dry-brining. Just ordered Harvest-Brine. Also some Q-Salt and Hot-Salt while I was at it.

I did the exact same order before starting this thread. Might not use the Harvest Brine for Thanksgiving because I usually don’t like to experiment on holidays. But I’ll dry brine no less just likely using kosher salt, pepper, and herbs.

 

[frognot]

Just ordered some Harvest Brine cause Thanksgiving is here before you know it.

 

[Happy Hapgood]

Just saw my name in your OP ISS. I inject exclusively but when it comes to Turkeys, I don't smoke them. Have always Cajun fried them then a few years ago went oil less frying. The first few pages of this thread show the injection.

http://www.bbq-brethren.com/forum/showthread.php?t=200865

Smoked is good too for sure! Never tried to smoke one but if I did, I would inject.

 

[Happy Hapgood]

I have done all three. I would prefer to brine either way over injecting. Injection just seemed to concentrate where I injected it. Wet and dry brines seem to distribute better for me. Now I exclusively dry brine with a little product called Harvest Brine! It is awesome! Ever heard of it? Check it out and buy it!

It's all in the way you tickle the bird to keep the injection from ending up concentrated. Done properly, it infuses to all the meat.

https://www.youtube.com/watch?v=V8HchCV5cfM

The wrong way.

https://www.youtube.com/watch?v=DP0Wz-K3tso

 

[OklaDustDevil]

I like to flavour my turkeys in addition to moistening them, so I always inject a recipe that matches or complements the rub I'm using. For example, the garlic and jalapeño recipes from Smoke and Spice.

I've never had an issue with the flavour or moisture staying too localized or affecting the texture.

 

[Big George's BBQ]

I got a food safe bucket for free from a bakery in a grocery store It was a large frosting bucket