Injecting a turkey?

Wethersfield, CT

I am thinking about injecting the Thanksgiving turkey this year with a marinade. I have never done it but I read it comes out very good. I normally brine the bird and the results are great. Has anyone done it and if so could you give me some help? Also, I read somewhere that most of the liquid comes out of the turkey durning cooking. Any thoughts on that and maybe some comparisons between injecting and brining.





Dave

This message was edited Nov 3, 2009 3:35 PM

Athens, PA(Zone 5b)

I have mixed up a bit of white wine with some garlic powder and injected my turkeys and chickens previously. They always come out wonderfully moist and with awsome flavor - you can definitely tell the difference.

Try it - you won't be sorry.

Wethersfield, CT

Thanks Carolyn. Should I inject it right before I put it in the oven or do it the night before or just a couple of hours before?

Athens, PA(Zone 5b)

Dave

I inject it right before putting it into the oven, but I like your idea of injecting the bird several hours before and letting it sit. It would be like marinading the inside of the bird..... I will have to try that.

High Desert, CA(Zone 8a)

i used to inject the big bird. too much trouble since i perfected my brine recipe. when i inject, i do one or two nights before so the flavors do penetrate the turkey. i also shy away from injecting cuz bird tend to be dry, the very reason why i experiment and made perfect brine recipe. actually the 'recipe' was my grand mother that i improve to suit the present day cuisine.

Wethersfield, CT

MaVieRose,
Would you be willing to share your recipe? I have yet to get a good one that I really like.







Dave

High Desert, CA(Zone 8a)

Dave... i do not have a recipe. i guesstimate and marinate overnight the ff.: wine, garlic, soy sauce accdg to bird size. next day, i strain the garlic and inject the liquid in the bird.

it is much easier to brine than to go thru all the trouble of injecting, jmo.

Wethersfield, CT

Thanks MaVieRose,
Other people also said it's easier to brine. I think I will just continue to brine. I guess why fix it if it's not broke.

High Desert, CA(Zone 8a)

as previously mentioned, i used to inject meat. i stopped cuz it is too cumbersome to refill, unclog the needle, every now and then plus other things that get on the way like refilling. one other thing i do not like, the flavor is not even if some spots were not injected.

have u tried my brining recipe? http://davesgarden.com/community/forums/t/160548/ it has been tested and improved thru the yrs.

good luck on ur holiday cooking.

Wethersfield, CT

Thanks, I'll give it a try.

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