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Brine AND inject turkey??

The turkey I'll be cooking this Thanksgiving is all natural - no enhancements or injections. I'm going to try to follow the recipe from amazingribs.com. However, I'm not sure if I should brine it AND inject it or if that is an either/or.

These are the ingredients for the web brine:
1 cup [56 ml] hot water in a 2 cup measuring cup
1 pound [454 gm] salt (any salt will do)
1 cup [56 ml] white sugar
8 tablespoons of garlic powder (not garlic salt)
6 tablespoons ground black pepper
2 gallons [7.6 L] cold water

These are the ingredients for the injection:
1 teaspoons salt
1 teaspoons sugar
1 cups [56 ml] water or low sodium chicken stock, or a mix of both

If it is an either/or, which would you suggest - brining or injecting?

Comments

  • SmokeyPittSmokeyPitt Posts: 4,812
    Just my $.02, but I'm pretty sure it is an either or.  I think if you do both it will come out too salty. 

    I was just looking here:

    ...and found the paragraph below, which sounds like the author did mean an "either or". 

    Injecting and brining

    For years I have advocated wet brining turkey, but I have changed my tune and I now prefer injecting. Yes, I am a flip-flopper, so don't vote for me if I run for President.




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • Ah....that's what I was looking for. I bet you're right. There is so much to sift through in that recipe - or should I say, dissertation!

    Thanks!
  • U_tardedU_tarded Posts: 1,168
    a lot of times i will inject a few spots with the brine mix, i think it helps get the other herbs deeper into the meat.  like on a turkey i will do 2 syringes in each breast, 1 each thigh and various spots like legs, wings etc. i don't make a different injection just use the same one.  
  • nolaeggheadnolaegghead Posts: 11,019
    You can do both, there are no rules here other than you don't want it too salty.  If you brine, the salt level is covered.  Inject salt-free butter or salt free broth, fruit juice, herbs, whatever - just don't add more salt.  That's covered, you can always add layers of flavor.
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