meat injectors

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Gary and Rick
One thing to think about when frying turkey, at temps below 325? the oil absorbtion rate into the meat is higher, I normally cook over 325 to 350? because of that.
Jim
 
I worked in the fried chicken industry for 15 years prior to openng my own place here in AR.. We used to use the phrase "thermal barrier"... The key to not having oil absorbtion in the turkey, even when cooking at 310* is for the turkey to be "cold" when it goes into the oil... Cold bird coming into contact with hot oil - locks in the moisture and also locks out the oil !!! I take my turkeys out of the cooler from marinating for 3 - 5 days and drop straight into the 310* oil !!! Been doing it for about 12 - 13 years !!! Perfect everytime !!1
Have a good one !!
 
Hello Rita --

Well, I hope that it is time to put this Turkey breast thing to rest. /infopop/emoticons/icon_wink.gif

I finally got ahold of Shake this morning and broached the subject of injection quantities for the Turkey breast.

He finally fessed up to having published more than one version of his injection techniques. I guess it is the age thing, as he used to have a job babysitting Stogie! So, you can plainly see that he goes back aways!

So, here's what Shake had to say -- "OK, whatever." Meaning, he has finally settled on using 2 oz per breast (that is for a breast half? or one side?) So, for the Total Breast Area, use 4 oz! Period! Unless you are like me and use 4 oz per side/half/breast. (Don't look now, but that's 8 oz for the total breast/chest area -- 16 oz per bird. Whew, there; I've said it!

Does it make sense? I thought not! /infopop/emoticons/icon_wink.gif
 
Makes perfect sense/cents! Must be a regional thing to call them turkey breast halves, but you have to admit that it doesn't leave any doubt.

The age thing AND babysitting Stogie?.....Hmmmm

Yes, consider the turkey breast thing rested!
Thanks to you and Shake for going the extra mile (he's probably still chuckling),
Rita
 
Hi,
Me again. This is an interesting thread but I an confused as to which method we are talking about slow smoking on the WSM or deep frying in hot oil. Or does it make a difference? I did a turkey a few weeks ago using the honey brine here at the site. I injected some of the brine into the turkey,concentrating on the legs and the breast. I then brined the whole bird for almost 48 hrs. I cooked it at about 235-250
to an internal breast temp of 160. I then wrapped it in foil and an old towel,placed it in an ice chest and let it finish there.
It was tremendous!!! Hope it wasn't beginners luck as I am doing some more before the holidays.
 
Hi Pat --

My take on this thread is that it applies to the use of a brining solution to inject into the turkey, regardless of how the turkey is going to be cooked.

I am partial to deep-frying the turkey and I inject, rather than soaking the bird in the solution. The brine, itself, remains the same and I use Shake's Honey Brine. This brining solution is equally well suited for either type of application.

So, whether you inject or soak, whether you smoke or fry -- the solution remains the same -- and it is good (Shake's, that is!).

In response to your statement about injecting and later brining (soaking), I would say that one or the other is really not necessary. If it turned out great, that all well and good, but both preparations should not be needed. IMHO /infopop/emoticons/icon_biggrin.gif
 
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