Good injection recipe for turkey?

[jakester]

I went to Walmart this weekend and a few other stores around here and not a single store carries Tony C's marinades :-( 

 

[sue yopek]

Sounds like your butter/broth mix was cool enough that when you injected it into the cold turkey it hardened.  I always inject mine warm, just under the skin and have never had an issue.  If it is solidifying, warm it more and it will work great.

 

[paul85]

I brined once and never again. Just not worth the hassle to combine those ingredients, have a cold place to put a large bird in a clean large container, and deal with the hassle.  You can get better results by injecting the night before you smoke (8-12 hours before), and letting the injection soak into the meat.  Brining does not make the bird any more juicy either (its been scientifically proven), and is not worth the trouble.  Inject, store covered in the fridge overnight, and then smoke the next morning.  Turns out perfectly every time with flavorful, juicy meat.

 

[seenred]

 
Brining does not make the bird any more juicy either (its been scientifically proven)

Hi Paul,

I'm not sure I've ever heard that before...I'd be interested in seeing/reading more about this science.  Can you provide your source?

Thanks,

Red

 

[jakester]

Paul - I take it you did a liquid brine? Dry brine is the only way for me, Liquid brine is way too much work and takes too much space, 

 

[zwiller]

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Never heard that either.  That being said, dry brine vs. wet brine vs. overnight pump might be debatable differences and probably minor.  Paul’s point is well taken though.  Wet brine is kinda PITA/takes up a lot of room/etc.  I have the ability but not many do.  I will say, you gotta try Pops (I like the low salt) at least once.  As it is a cure brine it yields very classic/pro results and the extra effort is worth it IMO. 

 

[browneyesvictim]

I've brined and Injected lots of birds. Both have flavor enhancing results in my experience. This has more to do with getting the desired flavors to the thicker part of the meat and not just on the surface. As for keeping them juicy, I believe so much more has to do with a "braising" effect by keeping them covered and high humidity.

This year I am trying Butcher BBQ Bird Booster.

I HATE that when the injection needle plugs up! I've never experienced that from coagulated butter though. Its always because of a chunk of garlic or some other spice. Most of those injectors just have WAY too small of orifices in my opinion. Even granulated garlic or onion will stick! You have to either puree/strain your injection liquid, or pony up for a GOOD injector!

 

[paul85]

Yes, I liquid brined.  Dry brine is just another word for putting a rub on it with copious amounts of salt. 

http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html is the link I was referring to but I was incorrect about their result.  They say that brining will make it juicier, but less flavorful, aka, a watery mess of turkey meat.  They say a liquid brine is not worth the effort and that a salt rub, aka, dry brine, is the way to go if you want to do it.  Injection works great for me though and is not nearly as messy.

I see now there is a lot more data out there as opposed to last time I researched this and lots of people feel that a wet brine is the way to go.  Personally, I'll stick with injection as it allows you to give your bird heat if you like a peppery taste, or a BBQ taste deep in the meat or more of a garlicky herb flavor or whatever floats your boat and moistens the meat.

As always, do what pleases you and Happy Thanksgiving to all.

 

[zwiller]

There is no substitute for trying various methods and finding out what works best for you.  In reality, pretty much anything you do improves a bird and the real key to turkey is to not overcook it. 

Brownseye, please report your findings.  Tempted to try that booster but a bit pricey.  $20 for like 3 turkeys? 

 

[browneyesvictim]

Well, I ended up doing Ham for Thanksgiving and Pops cured and smoked bird for the family Christmas. The pops cured and smoked bird is hands down my new favorite! My family agreed! Its an ABSOLUTE WINNER! But it does make it taste like HAM not Turkey! The tenderness was perfect- even the white meat.

Zwiller-

I did get a chance to try the Bird Booster on a couple of premium whole hens. The recipe calls for 1/4 cup of bird booster to 2 cups of water. I used beer instead of water. (My wife wanted me to do "beer can chicken" so this was a compromise.) I injected the whole 16 oz of liquid throughout the two birds, dusted them with Jeff's Carolina Rub with extra garlic and let them sit for 6 hours before putting them in the smoker with Cherry. Its a Masterbuilt 30 set at max 275' but my smoker runs hot over 300'. At 1-1/2 hours I pulled them to finish in my convection oven at 375' to crisp the skin with Maverick probes. They instantly read 153 thighs and 163 breasts. Less than 1/2 hour later the thighs hit 165' and breasts were 171'.

My review of the Bird Booster thus far: VERY tender and moist bird! Even with the breast going to 171 IT they were as juicy as you could expect to ask for. As for flavor- not so much. It was a heavy yeasty beer flavor and not much else. The skin and Jeffs rub on the outside was perfect, but the rest was pretty much soggy beer meat. So in all fairness, the next ones I try will be with the water it calls for, but my gut tells me to try creole butter mixed with the bird booster.

 

[zwiller]

Thanks for the review!  I love beer and have been homebrewing now for 25 years but I never cook with it.  I just don't care for it.  I think it is more of a "sounds really good but doesn't turn out like you expect" type of thing.  Beer is also acidic which could "cook" meat or otherwise throw off your goals. 

RE: Pops brine.  You're exactly right, it's a ham flavor.  To me, that is a classic, old school flavor (cured brine) like the type of smoked turkey flavor you'd get ordering one from Neiman Marcus.  To me its perfect for an appetizer which is how I prefer it, but a bit over the top for plate full at dinner, especially Thanksgiving.  The LO salt version has just a hint of it.  I think it is perfect when also using a rub with salt. 

 

[zwiller]

More on Pop's brine.  I just smoked a bird yesterday (read here) http://www.smokingmeatforums.com/t/256455/halved-turkey-brine-time and I can say although there is a ham flavor to Pop's brine, you can definitely still tell it's turkey and I would also say that the ham flavor is not nearly as strong as a true ham.  I think the cure is what puts it over the top for Thanksgiving bird.  In fact, as much as I like smoked turkey, I prefer oven roasted (actually roaster oven on the counter) for the big day.  The bird still gets brined tho.  In the end, everyone has a different opinion of the ideal turkey and that includes brine.  IE I plan to do another turkey soon and think I am splitting the difference in strength between his LO salt and regular brine.  3/4 cup for the salt and sugar.