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Turkey Injection recommendations
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Jerod is spot on, can't go wrong with Creole Butter. Works great with chicken also
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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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Jerod Broussard is spot on Tony Chachere's creole butter injection is great for turkey and chicken
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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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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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Turkey Injection recommendations
Going to attempt my first smoked turkey next weekend. What's everyone's recommendations on injections and smoke temp? Thanks!Tags: None
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