Turkey Injecting.

[Boss .300 winmag]

What do you use?

[3boys]

Garlic butter in one breast and a Cajun butter in the other. 

[Boss .300 winmag]

Garlic butter in one breast and a Cajun butter in the other.

What’s your Cajun recipe?

[Gentrys]

Light beer, usually a pale lager

[Alchase]

Since I started brining about 20 years ago, I pretty much stopped injecting the birds.
Both produce great taste, it just seems brining distributes the flavor more evenly.
The biggest "pro" about brining is it is always nice and moist. You pretty much have to overcook the heck out of the bird to make it dry.

[Boss .300 winmag]

Since I started brining about 20 years ago, I pretty much stopped injecting the birds.
Both produce great taste, it just seems brining distributes the flavor more evenly.
The biggest "pro" about brining is it is always nice and moist. You pretty much have to overcook the heck out of the bird to make it dry.

How long do you brine for?

[JJJ]

What do you put in your brine other than salt?

[3boys]

Garlic butter in one breast and a Cajun butter in the other.

What’s your Cajun recipe?

A tablespoon of Holy Voodo from Meat Church mixed with butter

[Blacklab]

X2 for brining over night.

[Alchase]

My brine, fill with water until turkey is completely covered (then remove bird), add 3 cups apple cider, 2 to 1 brown sugar over salt, handful of orange peels (about 2 oranges) onion salt, garlic salt, black and white pepper. Bring that to a boil, then let cool. Place turkey in brine and put in refrigerator or cool location overnight. Remove turkey rinse with cold water, and let dry before cooking or smoking.
There are tons of good brines, this one has worked fantastic for me.
 I smoke mine at 220 with apple wood until internal temp of around 145 degrees, then finish it in the oven at 350 degrees. This makes the skin nice and crispy.

[Fletch]

Ive done both with great results.  for injecting I use Louisiana crawfish boil...its a yellow packet with spices in it, dilute with 5 beers or so I drink the 6th one while injecting  and inject it liberally.  I have also used a brine from williams sonoma I think it is called autumn blend or something like that boil it in a quart of water then add apple cider and water.  the spice blend has salt, pepper corns, star anise, orange peel etc etc.  submerge turkey in brine for 24-36 hours and turns out moist and tasty.  Lots of options out there.

[Woodchuck]

Morton Tender Quick overnight.

[iRem]

I know I’m about to open a can of worms, but…I Spatchcock my turkeys now a days. My wife has me smoke a whole chicken Spatchcock style about once a week! They turn out so moist and takes less time in the smoker!! Just use whatever seasoning you prefer, bon appétit.

[Sakko300wsm]

Have definitely had the best results with bring by far

[Alchase]

I know I’m about to open a can of worms, but…I Spatchcock my turkeys now a days. My wife has me smoke a whole chicken Spatchcock style about once a week! They turn out so moist and takes less time in the smoker!! Just use whatever seasoning you prefer, bon appétit.

I would spatchcock every turkey and every chicken if I good get away with it. They cook ans retain smoke so much better then a full bird.
The best turkey I ever did was a brined, 13 lb. spatchcock, smoked for 4 hours then moved to the grill to finish. It turned out amazing.

[brew]

I know I’m about to open a can of worms, but…I Spatchcock my turkeys now a days. My wife has me smoke a whole chicken Spatchcock style about once a week! They turn out so moist and takes less time in the smoker!! Just use whatever seasoning you prefer, bon appétit.

I would spatchcock every turkey and every chicken if I good get away with it. They cook ans retain smoke so much better then a full bird.
The best turkey I ever did was a brined, 13 lb. spatchcock, smoked for 4 hours then moved to the grill to finish. It turned out amazing.

yup spachcock it

[MtnMuley]

I know I’m about to open a can of worms, but…I Spatchcock my turkeys now a days. My wife has me smoke a whole chicken Spatchcock style about once a week! They turn out so moist and takes less time in the smoker!! Just use whatever seasoning you prefer, bon appétit.

I would spatchcock every turkey and every chicken if I good get away with it. They cook ans retain smoke so much better then a full bird.
The best turkey I ever did was a brined, 13 lb. spatchcock, smoked for 4 hours then moved to the grill to finish. It turned out amazing.

That pretty much sums it up in my opinion. Put the syringe away years ago and went with the brines and rubs. Almost impossible to make a bad bird that way.

[jbeaumont21]

I brine for 24 hours in buttermilk with corriander seed, garlic, salt, brown sugar, cayenne pepper and paprika. Then inject with salted butter, vinegar, ground corriander and garlic powder. Spatchcock and smoke until it reaches 170 in the breast. Best recipie I have ever had hands down end of story!

[Twispriver]

I put a ten pounder in a ham brine this morning that I'll throw on the recteq Thursday morning as kind of a warm-up for the main event.

[Boss .300 winmag]

I injected it with garlic butter, didn’t turn out bad for a year old freezer turkey. 🤣

The white meat was juicy, and the leg/ thigh were really good.

Next year I’m gonna brine one and smoke it.

It took 7 hours on the smoker started out at 250, turned it down to 200, then 300 to finish it.

Probably should have left it at 250 the whole time, cooking is learning, plus this is the biggest piece of meat I’ve done on the smoker since I bought it.


Overall it was a good experience.

[Twispriver]

The one I brined and smoked turned out really good

[Mtnwalker]

We did a 31 pounder, leftover from our last years birds. Brined for 36 hours, then cut in half because it wouldn’t fit in our oven or traeger. Did half in oven, smoked half on traeger. The smoked half was great but the oven half was unreal, super juicy and delicious. Normally I’m not a huge turkey fan but this one was excellent!

[merkaba93]

Lots of conversations about brine or injection.

Why or? Do both.

Wet brine overnight.

Dissolve 12 oz kosher salt and 12 oz brown sugar in 2 quarts water over med heat. Add 5 quarts cold water to a gatorade cooler and add salt/sugar water. Add 2 onions, 1 bulb garlic, 2 sprigs rosemary, 5 sprigs thyme and about 10 black pepper corns. Add 2 lbs ice. Place turkey in cooler and brine for 12 hrs.

Let the skin dry for at least 4 hours. Inject with butter and garlic.
Do a quick dry rub.

Then deep fry.

Best turkey ever. Doesn't hurt when you raise your own turkeys either.

[Boss .300 winmag]

Nice looking birds guys.👍

[Alchase]

Great looking birds 

I would do a deep fried just to eat the skin!