- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Is injecting the turkey after brining overkill?
Posted on 11/20/12 at 10:15 am
Posted on 11/20/12 at 10:15 am
Cooking a turkey in the oiless fryer for thanksgiving. I plan on brining and then injecting it with an herb cajun injector.
Will this be a salt overkill? The brine receipe I am usuing is sn Alton Brown receipe and only has one cup kosher salt.
Also, first time doing a bird in the oiless fryer. I have a 15 lb bird. How long should that take usually per pound?
Any additional adivce would be very helpful. Thanks and Happy Thanksgiving
Will this be a salt overkill? The brine receipe I am usuing is sn Alton Brown receipe and only has one cup kosher salt.
Also, first time doing a bird in the oiless fryer. I have a 15 lb bird. How long should that take usually per pound?
Any additional adivce would be very helpful. Thanks and Happy Thanksgiving
1
Posted on 11/20/12 at 10:59 am to jrenton
Why not just add the flavors that your injection uses to your brine?
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News