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Brining AND Injecting the Bird?

Big Murth
Big Murth Posts: 350
edited November -1 in EggHead Forum
Like a few others who've been posting here, I too have to cook the Turkey and bring it over to the inlaws/outlaw's place. Pressure's on, and I'm really starting to grip over brining my first turkey with everything on the line. Couple of questions...any chance the brining will deliver a way-too salty taste? And if I brine, is it overkill to also inject? Thanks everyone,
Big Murth
Go Lobos!!(?)
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Comments

  • Unknown
    Unknown
    Big Murth,
    Don't go more than 1 cup kosher per gallon of water.
    Actually if your using several gallons,3/4 cup of kosher salt per gallon works well.
    No need to inject if brining.
    Rinse bird really good inside and out before cooking.
    Bird won't taste salty.
    I have followed these simple steps and have had nothing but good success.
    Good Luck with your attempt.[p]GaryJ
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