Guess what time it is? It's time for the DG County Fair! Now in it's sixth year, enter your blue-ribbon photos or mouth-watering recipes for a chance to win a gift subscription! Click here here to get all the details, dates and entry rules.
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.
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.
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.
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.
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.