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Posted: 11/25/2014 10:50:44 AM EDT
Bought a injection kit to try out this year, thing is, the instructions and nothing I can find on line tells you how far to go in the bird with the needle.
Any help out help out there?
Link Posted: 11/25/2014 10:53:57 AM EDT
I try to squirt some in at different levels. I also try to minimize the number of holes I use and then push the needle in different direction, squirting a little bit, then moving to another spot without removing the needle.
Link Posted: 11/25/2014 11:07:44 AM EDT
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Originally Posted By jaqufrost:
I try to squirt some in at different levels. I also try to minimize the number of holes I use and then push the needle in different direction, squirting a little bit, then moving to another spot without removing the needle.
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This. Also do not go so deep that you go through the meat into the internal cavity. The marinade just shoots out.

If you have spices and make your own run the spices through a blender first to keep your needle from getting jammed. I took several cups of seasoning mix and ran it through the magic bullet last night. I am deep frying 8 turkeys for family and friends.
Link Posted: 11/25/2014 12:01:57 PM EDT
How far ahead of time do you inject them?
Link Posted: 11/25/2014 12:04:00 PM EDT
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Originally Posted By wessono:
How far ahead of time do you inject them?
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I usually inject mine a few hours before putting them in the pot. Directly injecting gets it into the meat so so. If you really want flavor try brining over night. I don't have the time this year to do it so I am injecting.
Link Posted: 11/25/2014 12:38:27 PM EDT
Link Posted: 11/25/2014 1:26:49 PM EDT
I've found that brining does a LOT more for a turkey than injecting as far as juiciness. If you are looking for a juicy bird don't think that you can skip the brine and go straight to injection...

In the words of arfcom, DO BOTH
Link Posted: 11/25/2014 1:42:55 PM EDT
I've brined over the years and gotten rave reviews. Just thought I would try something new this year. I didn't think of doing both, hmmmmm.....
Link Posted: 11/25/2014 6:21:51 PM EDT
I've switched to "dry brining". I like the results even better. And it's not messy.
Link Posted: 11/26/2014 7:13:16 AM EDT
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Originally Posted By wessono:
I've brined over the years and gotten rave reviews. Just thought I would try something new this year. I didn't think of doing both, hmmmmm.....
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Brine for the juiciness, good creole-butter style injection for the wonderful flavor burst as you bite into the turkey... that is my preferred method...
Link Posted: 11/27/2014 2:08:51 AM EDT
I highly recommend Alton Brown's dry brine technique.
Link Posted: 11/27/2014 1:26:55 PM EDT
Link Posted: 11/27/2014 1:49:03 PM EDT
bacon covered to finish

Link Posted: 11/27/2014 3:46:12 PM EDT
I'm a fan of injecting turkey with apricot or peach brandy.
Link Posted: 11/29/2014 9:49:44 PM EDT
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Originally Posted By pcsutton:
I'm a fan of injecting turkey with apricot or peach brandy.
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Buddy, you literally just made my mouth water.. You sunuvabish!
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