Brine or Inject

[Jim J.M.]

I'm thinking about smoking a turkey and I have a few questions:
1) What's the diffrence between Injecting and Brineing. I thought both added to the tenderness .
2) What kind of rub can I use? What kind of wood is the best for turkey?
3) I'm thinking of trying to smoke it around Between 250 and 275 is that going to be a problem.

I'm kind of new to these things so I'm sorry if this has been covered . Thanks for the help!

 

[Clark Deutscher]

Nothing better than a grilled turkey!

1) Just different things completly. Either is good, brining will make it tender but the flavors won't penetrate the same as injecting. I prefer to inject with a flavored injection. If I brine I typically go unflavored and then add a paste over and under the skin when cooking. You can do flavor brines as well. I just don't find the flavors come through enough to justify the ingredients going in. That's just me though.....

2) Any rub you like (the possibilities are endless), Depending on what you are serving and what style I would recomend a basic rub...:
1 Tablespoon Onion Powder
1/2 Tablespoon Garlic Powder
1/2 Tablespoon Thyme
1 Teaspoon Sage
1 Teaspoon White Pepper
1/2 Teaspoon White Sugar
To make it a paste I just add olive oil to the consistency I'm looking for.

I like cherry wood but any light wood is cool for this.

3) Not a problem really and the meat will be very good. The skin will be inedible though. I do turkey at a minimum of 350 and up to 450 depending on the size of the bird, that way the skin and meat are good. You have to watch it more carefuly so you don't overcook it though.

Clark

 

[K Kruger]

Neither brining nor injecting necessarily 'make' flesh tender. Both add additional moisture. Moisture loss occurs during cooking, regardless, but brining or injecting can allow for more moisture in the produce when it is done. This can foster a better perception of tenderness when consumed.

Additions of either of acidic items can break down proteins (given time) - but they can also lead to mushiness so care must be taken in their formulation and use, especially time-wise.

Either approach can be for naught. It is still cooking correctly that achieves moist tenderness.