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Injecting poultry

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    Injecting poultry

    How important is injecting poultry on a scale of 1-10? Bribe and inject? Only brine? I’ve never done either, and I think my poultry is really good. What am I missing out on?

    #2
    I inject. However, if your product is really good experiment. One thing I have learned is that what works for me might not be as good as what works for you.

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      #3
      I find myself injecting poultry much less that brisket or pork butt.

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        #4
        Since most of the birds at the super market are already brined, 0 in my mine for brining. If I can get a non-brined turkey, easier these days, I do a dry brine. With a no-salt butter rub under the skin.

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          #5
          I have never injected, but I always dry brine.
          Here's an idea though - if you are cooking pieces, try dry brining one piece, injecting one piece, and dry brining and injecting one piece. That should answer your questions in one cook.
          And if you cook your chix whole, dry brine half one time and inject half one time, etc...

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