CH Runners
Not Running => Food => Topic started by: OldBaldHippie on November 15, 2012, 12:24:05 AM
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I've been reading in BBQ forums that some people prefer injecting a turkey before smoking it...anybody done that?
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I'm afraid of needles :e). But I can testify that brining works pretty well to tenderize, plump up, and season a bird.
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i dry brine my turkey (no 'injecting').
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Last year a coworker took a needle and big syringe home from work in order to do this.
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i dry brine my turkey (no 'injecting').
What is dry brining? Salt/spice rub?
I've been brining my bird for years now and always get great results. I also like that the act of brining requires that I have my bird thawed at least the night before, so I haven't had any more "ooops, bird is still frozen!" on Thanksgiving morning.
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this guy gives a good explanation: http://bbq.about.com/od/turkey/a/Dry-Brining-Turkey.htm (http://bbq.about.com/od/turkey/a/Dry-Brining-Turkey.htm)
keep in mind that i butterfly and then grill turkeys - i don't roast them. so any issues with moisture in a big ol', baking-forever-turkey aren't a consideration in the 'poo household.
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I watched a TV show that compared the two. I can't remember what it was. But the brining was deemed much better than the injection method.
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Alton brown spatchcocked a turkey on his show today. He put a dry rub on it and said to leave it in the fridge for 4 days. I thought he was going to grill it but he roasted it in the oven.
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Well, someone else is cooking a turkey so I guess I won't get to try it this time...
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I always use Alton Brown's (wet) brine method and it always turns out fantastic. This year someone else is bringing a special-ordered smoked turkey and I'm not crying about not having to stick my hand in the carcass of a turkey. :)