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Brine vs. Injection

ShelbyShelby Posts: 803
edited 3:59AM in EggHead Forum
I've always injected my turkey but lately, have been giving thought to brining. From reading all the posts, it doesn't seem like I could or should do both. So, which makes for a more moist turkey: brined or injected?


  • MarvinMarvin Posts: 515
    You would have to do them side-by-side for a scientific answer, but logically, brining should make more a more uniform distribution of the flavor and moisture. If you do the experiment, please let us know. Regards, Marvin

  • Shelby,
    I think brining is superior, since it seems to give more uniform results. Makes for very juicy and flavorful turkey.

  • MarkMark Posts: 295
    Personaly I don't care for turkey but what about trying both. Brine for the outside, injecting for the inside.

  • RichRich Posts: 67
    I have tried both and I think brining is better then injecting. Also, I have a hard time distributing the injectate throughout the turkey.

  • Shelby, The pros say brining is the way to go. Gets you moist breasts which are hard to come by in normal turkey roasting. Overnight soak, with a half a cup of kosher salt per gal. of water.

  • ChefRDChefRD Posts: 438
    Shelby, based on my experience, I say go for the brining if you can. There is a lot of great brines out there (look for JSlots) and you will have a great turkey. I know injecting is much less of a hassle but I think that most like a brined one better. (But, YMMV)
    HTH and let us know your results?

  • JulieJulie Posts: 133
    My father-in-law is a southern 'meat and potatoes', noon meal is dinner, type of guy and he loved the turkey we brined last Thanksgiving so much that he asked us to do one for Christmas.

  • BobbyGBobbyG Posts: 67
    I'm going to try a turkey for the first time on my BGE. Can you email me what has worked so good for you? Thanks very much. Bob

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