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Is there a need to brine a turkey if you are going to inject it?
Posted on 11/14/21 at 10:54 pm
Posted on 11/14/21 at 10:54 pm
Title says it all. I got two 12 lb turkeys that I plan to inject and smoke. If I’m going to inject them, do they need a brine soak as well?
5
Posted on 11/14/21 at 11:09 pm to theantiquetiger
Dry brining actually changes the surface proteins allowing them to retain more moisture. Injecting adds moisture which I personally think isn't really retained all that well.
Personally, I think brining is more effective than injecting. But you can do both, just don't salt the injection.
Also, I highly recommend dry brining over traditional wet brines.
Personally, I think brining is more effective than injecting. But you can do both, just don't salt the injection.
Also, I highly recommend dry brining over traditional wet brines.
This post was edited on 11/14/21 at 11:10 pm
Posted on 11/15/21 at 6:52 am to KosmoCramer
Aren’t all the frozen turkeys already brined from the factory. Unless you get a fresh one they all come in a brine solution. I don’t think you can get fresh turkey unless you go to a farm or something.
Posted on 11/15/21 at 7:03 am to tewino
The one I bought says based with 9.5% solution. I had already bought a brine kit as well. Think I may just do an overnight brine to avoid being too salty.
Posted on 11/15/21 at 7:31 am to tewino
quote:
Aren’t all the frozen turkeys already brined from the factory. Unless you get a fresh one they all come in a brine solution. I don’t think you can get fresh turkey unless you go to a farm or something.
I don't know how it is down there, but fresh turkeys are pretty available here in Ohio, especially during Thanksgiving.
Posted on 11/15/21 at 7:50 am to KosmoCramer
quote:Available at my local HEB in Converse Tx
don't know how it is down there, but fresh turkeys are pretty available here in Ohio, especially during Thanksgiving.
This post was edited on 11/15/21 at 7:51 am
Posted on 11/15/21 at 8:29 am to theantiquetiger
The frozen turkeys are basically brined already. I don't brine any further. I inject and the moisture is retained. The meat is flavorful and juicy. Make your own injection.
Posted on 11/15/21 at 8:30 am to KosmoCramer
quote:Are you putting the dry brine under the skin?
Dry brining actually changes the surface proteins
Posted on 11/15/21 at 8:32 am to theantiquetiger
Almost any turkey you buy is going to be injected with water already. Despite what the meat companies tell you, this is for 1 reason and 1 reason only: It adds weight to the turkey and lets the processor sell it for more money. They inject salt water and call it brine or solution. Read below for the reason. The USDA regulates how much solution the turkey can hold, which is why you see the statements on the labels.
A consumer will brine or inject for 2 reasons: to add moisture to the meat which will make it juicer and to add flavor to the inside of the turkey.
If you take a piece of meat and let it sit in a brine for a few days, it slowly works into the meat. It can take days for the brine to reach the inside of the turkey all the way through. If it doesn't sit long enough, the inside of the meat will not get any brine. Brining works from the outside in. This is when injection comes in handy. Injection shoots the brine straight into the inside of the meat. The best thing to do is inject and then let it sit in brine for a day or two. You speed up the brining process by injecting and then still get the brine by soaking.
How does meat hold water? Water molecules attach to proteins in the meat via salt (sodium). If you know organic chemistry, you know how molecules attach to each other. Salt attaches to the protein and water attaches to the salt. So now the meat is holding extra water.
Meat can only hold a certain amount of water. Once that amount is reached, no more water is attaching to the meat. It's not possible. So a pre-brined or injected turkey from the store only has the capacity to hold a little bit more water (brine).
In summary, the turkey you buy is already holding water. If you want to add more, inject it and then let it brine because injection speeds up the brining process.
A consumer will brine or inject for 2 reasons: to add moisture to the meat which will make it juicer and to add flavor to the inside of the turkey.
If you take a piece of meat and let it sit in a brine for a few days, it slowly works into the meat. It can take days for the brine to reach the inside of the turkey all the way through. If it doesn't sit long enough, the inside of the meat will not get any brine. Brining works from the outside in. This is when injection comes in handy. Injection shoots the brine straight into the inside of the meat. The best thing to do is inject and then let it sit in brine for a day or two. You speed up the brining process by injecting and then still get the brine by soaking.
How does meat hold water? Water molecules attach to proteins in the meat via salt (sodium). If you know organic chemistry, you know how molecules attach to each other. Salt attaches to the protein and water attaches to the salt. So now the meat is holding extra water.
Meat can only hold a certain amount of water. Once that amount is reached, no more water is attaching to the meat. It's not possible. So a pre-brined or injected turkey from the store only has the capacity to hold a little bit more water (brine).
In summary, the turkey you buy is already holding water. If you want to add more, inject it and then let it brine because injection speeds up the brining process.
Posted on 11/15/21 at 8:56 am to Jake88
quote:
Are you putting the dry brine under the skin?
Yes.
Posted on 11/15/21 at 9:03 am to LSUlefty
I bought one that was in an 8% solution and still put in in a brine. I bought the Meatchurch Bird Bath brined it for about 15hrs. I followed his turkey recipe and basted it with butter about every 45 min. It took about roughly about 3.5hrs at 275 and came out super moist and was not overly salty.
Posted on 11/15/21 at 9:09 am to theantiquetiger
I would say do one or the other. Brining helps introduce salt into the meat (along with other flavors if you season up your brine) which will both flavor and help retain moisture. Injecting is doing the same thing. I don't know if you would be harming anything by doing both as much as just wasting some time, effort and ingredients.
Posted on 11/15/21 at 9:12 am to Mo Jeaux
That's just on the breast, under the skin, right?
Posted on 11/15/21 at 2:28 pm to Jake88
quote:
That's just on the breast, under the skin, right?
Mainly. Inside the cavity too. I may try to get the leg and thigh too.
Posted on 11/15/21 at 3:17 pm to Mo Jeaux
Decided to just inject and rub, they were pre-brined.
Just put into the smoker.
Just put into the smoker.
This post was edited on 11/15/21 at 3:41 pm
Posted on 11/15/21 at 4:10 pm to SixthAndBarone
Lol! I love my serial downvoter. I literally post facts to help people out and explain something and this dude(s) downvotes it’s every time. Cheers, bro! I’m sure you’re a blast to be around in real life. I hope you find peace one day.
Posted on 11/15/21 at 6:49 pm to SixthAndBarone
3 1/2 hours later
Posted on 11/15/21 at 7:16 pm to theantiquetiger
Chicken skin is my Everest. Can't imagine trying to get turkey skin non rubbery.
Posted on 11/15/21 at 7:39 pm to theantiquetiger
Looks like you used too much sugar? That skin and rub looks inedible to me.
This post was edited on 11/15/21 at 7:41 pm
Posted on 11/15/21 at 8:01 pm to theantiquetiger
Save the neck for me, baw
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