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Turkey Injection recommendations

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

  • jpietrantone
    replied
    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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  • Texas Larry
    commented on 's reply
    +1 on this.

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

  • jpietrantone
    commented on 's reply
    No, fresh frozen 13 pounder.

  • jharner
    replied
    Jerod Broussard is spot on Tony Chachere's creole butter injection is great for turkey and chicken

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  • Donw
    replied
    Has your turkey been injected at the factory with anything?

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  • smokin fool
    replied
    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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  • Jerod Broussard
    replied
    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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  • jpietrantone
    started a topic Turkey Injection recommendations

    Turkey Injection recommendations

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

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