Inject or Brine???

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Do you prefer to Inject or Brine a turkey prior to Deep Frying it?

  • Inject

    Votes: 0 0.0%
  • Brine

    Votes: 0 0.0%
  • Other

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Bruce B

Master Chef
Joined
Jan 4, 2005
Messages
6,759
Location
Utica, MI
The few times I have fried a turkey I have injected it. Other times when doing it on the WSM or the kettle or gasser I have brined.

This year, I bought butterball turkeys, the pre-brined kind, and did them on the WSM and they turned out just as moist as any turkey I have done.

I really think the key, whether you inject, brine, or purchase pre-brined, is not to overcook the bird. If you remove the bird at the proper internal temp or just a little early (5 or so degrees prior to proper temp) tent it in foil and let it rest 20 minutes or so, you will have a moist, juicy turkey.

If you do overcook it, I do think brining gives you that little extra wiggle room to still produce a moist turkey.

Just my own personal opinion here...I'm not ga-ga over the texture of the meat of a brined bird it seems a little mooshy to me, now that may be a matter of how long I brined it, or some other unknown factor, but as I said that's just my personal opinion.

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