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Turkey Injection recommendations

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    Turkey Injection recommendations

    Going to attempt my first smoked turkey next weekend. What's everyone's recommendations on injections and smoke temp? Thanks!

    #2
    I go to town with Tony Chachere's butter injection and a light sprinkling of Tony Chachere's seasoning on the surface. 325-350. I cut out the collar bones before I inject. I don't spatchcock, keeping it intact increases the cooking time and subsequent browning of the skin.

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    • Texas Larry
      Texas Larry commented
      Editing a comment
      +1 on this.

    • jharner
      jharner commented
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      Jerod is spot on, can't go wrong with Creole Butter. Works great with chicken also

    #3
    I don't inject, usually brine over night using 1/4 of the suggested kosher salt.
    Like Jarod I cook turkeys whole in the 300-350 range depending on my Kegs mood that day.

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      #4
      Has your turkey been injected at the factory with anything?

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      • jpietrantone
        jpietrantone commented
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        No, fresh frozen 13 pounder.

      • Donw
        Donw commented
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        If you don’t have quick access to any prepared commercial injections a melted butter and/or oil will do.

      #5
      Jerod Broussard is spot on Tony Chachere's creole butter injection is great for turkey and chicken

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        #6
        I've done a few, all spatchcocked, dry brined in the fridge the previous night with no injection. Using the Simon & Garfunkel rub and shooting for cooking temps 300-325 give me a good juicy bird. Keeping the dark meat nearest the fire on my Weber SnS setup gets the temp right and keeps the breast meat moist.

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          #7
          So I was finally able to smoke the turkey today. I brined it approximately 24 hours in apple juice, brown sugar, and salt. I smoked it hot and fast around 325 for 5.5 hours. It was very moist and tasted great! Thank you for all of the suggestions.
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