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Message
re: Is there a need to brine a turkey if you are going to inject it?
Posted on 11/15/21 at 8:14 pm to theantiquetiger
Posted on 11/15/21 at 8:14 pm to theantiquetiger
Set it and forget it.
0
Posted on 11/15/21 at 8:37 pm to theantiquetiger
And now they are cut up and in the freezer. These were not for thanksgiving
Four 1/2 breast and four pulled turkey meat
And I got to use my new cleaver. This thing don’t play
Four 1/2 breast and four pulled turkey meat
And I got to use my new cleaver. This thing don’t play
This post was edited on 11/15/21 at 8:39 pm
Posted on 11/15/21 at 9:45 pm to theantiquetiger
Why would you freeze burnt caramelized turkey?
Posted on 11/16/21 at 6:27 am to SixthAndBarone
quote:
SixthAndBarone
Curious what you do for a living. Do you work in the food industry (legit question...not flaming)? I ask because you sometimes have what I consider to be good information.
quote:
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.
I've never heard this as the reason for the "solution" but it definitely is plausible.
quote:
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.
This is where you start losing me. Literally no one in the YouTube world recommends injecting AND brining and especially brining for days? When I say YouTube world, I'm not talking about Joe Blow backyard guy either. I'm talking guys who make their living cooking. They all recommend ~15mins/lb when wet brining. Where are you getting your information that NONE of them seem to know about?
quote:
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.
I agree that injecting is faster but again, inject then brine for a few days? I'm gonna have to put this to the test. I've injected and brined but never both and never for a few days. One way to verify though.
quote:
Lol! I love my serial downvoter.
In all honesty, the way you talk to people on here is why you probably have a serial downvoter. Try not to come across as a know-it-all condescending prick (respectfully, of course) and see how that works out for you.
I wet brine for ~15-18 hours, rub then smoke turkeys every year with outstanding results but I'm always looking to see if I can make it just a little bit better.
Posted on 11/16/21 at 8:20 am to GeauxTigers0107
quote:
I wet brine for ~15-18 hours, rub then smoke turkeys every year with outstanding results but I'm always looking to see if I can make it just a little bit better.
What kind of rub do you use? I have a Joetesseri that I smoke mine on.
Posted on 11/16/21 at 8:35 am to LSUlefty
I’ve used the John Folse brine recipe for several TDay turkeys with good results. It’s a 24 hour wet brine.
Posted on 11/16/21 at 8:52 am to GeauxTigers0107
I work in processing plants and studied food science in college which includes meat science, dairy science, poultry science, etc. I have been in the industry for over 20 years.
Adding weight to the product is a fact. The companies spin it as "adding broth to make it tender". But no business would add an extra step if it wasn't going to increase profit. The added solution does make it more tender though, so it's true - it's just not the reason they do it.
My statement was meat in general. You may not need to brine a turkey for "a few days". If it was me, I'd probably brine for 2 days if I didn't inject first. I do not know how long people recommend brining a turkey, but I'll explain what I meant.
Here's an example: When you cure with sodium nitrite, the nitrite changes the color of the meat when you cook it. It will make it look more purple/pink. So if I soak a thick piece of meat like a pork loin in a brine (with nitrite) for 2 days, then cook it, then slice it, what I'll see is the inside middle of the loin isn't the same color. Because the brine didn't have enough time to work to the middle of the meat and therefore the middle is not cured. Point being, it takes time for the brine to work its way from the outside in to the thickest part. Of course it takes thick cuts of meat longer than thinner cuts.
So injecting just speeds the process up. A turkey processor runs the turkeys through an injector and multiple needles press down and up on the turkey at once while shooting the solution into it via a conveyor belt. The reason they don't soak them in brine is because injecting is quicker.
This is why I say you might as well inject and soak, to speed up the process and you can guarantee the inside of the turkey gets brine. Do you need to soak if you inject? No, not at all. I am saying do both because it seems like people like to soak and it will not hurt if you do. It's kind of like double coverage. But if you do not soak long enough, the middle of the meat will not get solution.
Also, a factor to consider is that sine the turkey is already injected by the processor, it already has holes in the meat from the needles, so that can help speed up the brining process as it allows solution into the middle of the meat. Yes, injection holes do indeed help speed up soaking.
If you have any more questions about this, I'm more than happy to share my knowledge. I will tell you what I know but you can cook any way you want, that doesn't bother me. I'm just trying to share factual information.
The downvoter doesn't bother me. I just think it's hilarious that I literally post factual information and he/she/them will downvote it every time. Some people just don't want to be told of a different view, they think their way is always correct. They don't want to admit they were wrong.
Adding weight to the product is a fact. The companies spin it as "adding broth to make it tender". But no business would add an extra step if it wasn't going to increase profit. The added solution does make it more tender though, so it's true - it's just not the reason they do it.
quote:
Literally no one in the YouTube world recommends injecting AND brining and especially brining for days?
My statement was meat in general. You may not need to brine a turkey for "a few days". If it was me, I'd probably brine for 2 days if I didn't inject first. I do not know how long people recommend brining a turkey, but I'll explain what I meant.
Here's an example: When you cure with sodium nitrite, the nitrite changes the color of the meat when you cook it. It will make it look more purple/pink. So if I soak a thick piece of meat like a pork loin in a brine (with nitrite) for 2 days, then cook it, then slice it, what I'll see is the inside middle of the loin isn't the same color. Because the brine didn't have enough time to work to the middle of the meat and therefore the middle is not cured. Point being, it takes time for the brine to work its way from the outside in to the thickest part. Of course it takes thick cuts of meat longer than thinner cuts.
So injecting just speeds the process up. A turkey processor runs the turkeys through an injector and multiple needles press down and up on the turkey at once while shooting the solution into it via a conveyor belt. The reason they don't soak them in brine is because injecting is quicker.
This is why I say you might as well inject and soak, to speed up the process and you can guarantee the inside of the turkey gets brine. Do you need to soak if you inject? No, not at all. I am saying do both because it seems like people like to soak and it will not hurt if you do. It's kind of like double coverage. But if you do not soak long enough, the middle of the meat will not get solution.
Also, a factor to consider is that sine the turkey is already injected by the processor, it already has holes in the meat from the needles, so that can help speed up the brining process as it allows solution into the middle of the meat. Yes, injection holes do indeed help speed up soaking.
If you have any more questions about this, I'm more than happy to share my knowledge. I will tell you what I know but you can cook any way you want, that doesn't bother me. I'm just trying to share factual information.
The downvoter doesn't bother me. I just think it's hilarious that I literally post factual information and he/she/them will downvote it every time. Some people just don't want to be told of a different view, they think their way is always correct. They don't want to admit they were wrong.
This post was edited on 11/16/21 at 9:04 am
Posted on 11/16/21 at 9:31 am to List Eater
I have never ever brined a turkey and the ones that I have had brined were too salty for low salt eater me.
Posted on 11/16/21 at 11:56 am to SixthAndBarone
quote:
I have been in the industry for over 20 years.
I would have pegged you for a 25-year-old based upon your annoying replies (you refer to it as knowledge) to everyone.
Like GeauxTigers said, "In all honesty, the way you talk to people on here is why you probably have a serial downvoter. Try not to come across as a know-it-all condescending prick" - is why you get your downvotes.
And FYI, I didn't downvote you.
Posted on 11/16/21 at 2:15 pm to SmokedBrisket2018
quote:
based upon your annoying replies (you refer to it as knowledge)
This is totally different than stating my thoughts and opinions. If you ask about cooking something, I'll tell you what I think, what I do, what I like, what I suggest, etc.
If you ask a question that I can answer factual, yes it's me sharing knowledge. Because I know certain things to be true and I can back it up through education and experience. There are some subjects that I know about and anytime I post about something like this, I always explain why and I give the facts.
Posted on 11/16/21 at 2:29 pm to SixthAndBarone
quote:
The downvoter doesn't bother me.
yes it does or you would not have mentioned it.
Posted on 11/16/21 at 3:23 pm to theantiquetiger
Can i ask a somewhat related question?
What's the time frame for thawing a frozen turkey in the fridge? assuming it goes by weight, how long per pound?
What's the time frame for thawing a frozen turkey in the fridge? assuming it goes by weight, how long per pound?
Posted on 11/16/21 at 3:43 pm to SmokedBrisket2018
Holy chit... this dude puts out an interesting bit of information about brining food and a pack of Karen's attack and downvote the dude... what the actual fawk is going down on the food board?!?!
Posted on 11/16/21 at 4:13 pm to Deactived
quote:
Its his delivery. It suck
I’m not frikin Dominos
Posted on 11/16/21 at 4:16 pm to LT
quote:
Holy chit... this dude puts out an interesting bit of information about brining food and a pack of Karen's attack and downvote the dude... what the actual fawk is going down on the food board?!?!
You clearly aren't a FDB regular or you would very much understand.
Posted on 11/16/21 at 4:21 pm to SmokedBrisket2018
quote:
You clearly aren't a FDB regular or you would very much understand
That is SixthAndBarone's alter.
Posted on 11/16/21 at 6:36 pm to KosmoCramer
Your mom is an alter
Posted on 11/16/21 at 10:47 pm to LT
quote:
Profile: LT
Biography: Don't downvote me bro...
Hmmmm.
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