You’re probably sick of talking Turkey by now, but given that last week was Thanksgiving, I thought it would be a great time to discuss how your poultry production progressed. How did you prepare the bird? Did you brine it, or inject it? Perhaps you did both. Either way, let us explore the benefits and drawbacks to each and weigh in on the great debate about Brining Vs. Injecting and which is better.
Injecting turkey with marinades and brines has become a popular cooking technique to help keep the meat moist and add flavor. But does it really make a difference? Let’s take a closer look at whether injecting turkey actually works.
Why Inject Turkey in the First Place?
There are two main reasons people inject turkeys:
- To keep the meat moist and juicy
- To add flavor deep into the meat
Turkey breast meat in particular tends to dry out easily since it is such a lean cut. Injecting a flavorful liquid into the meat helps create a barrier between the heat and the protein fibers, preventing them from drying out during roasting.
The injection liquid also carries seasoning deep into the thickest parts of the meat – areas that a dry rub or marinade can’t fully penetrate This allows you to infuse flavor right into the center of the turkey
Does Injecting Turkey Work to Keep It Moist?
Several studies have tested whether injecting turkeys leads to moister meat. The results show that injection does help retain moisture, but proper cooking technique is also key.
In a study by Texas A&M University, turkeys were injected with a sodium phosphate solution or plain water before roasting. Turkeys injected with the phosphate solution lost 24% less moisture during cooking compared to uninjected birds. Turkeys injected with plain water lost only 14% less moisture [1].
Researchers at Mississippi State University also found that injected turkeys were more moist, but only if they were cooked properly to an internal temperature of 165°F without overcooking [2].
So while injection does help keep turkey moist, it is not a substitute for proper roasting technique. You still need to monitor the temperature and avoid overcooking.
Does Injecting Turkey Improve the Flavor?
Several studies have shown that injection does significantly improve turkey flavor compared to uninjected controls.
A study in Poultry Science found that turkeys injected with a sodium tripolyphosphate solution were juicier and more flavorful compared to uninjected turkeys [3].
An Ohio State University study also concluded injection improved juiciness, tenderness and overall flavor intensity in turkey breasts [4].
Researchers believe the enhanced flavor is due to the seasoning liquids penetrating deep into the meat where rubs or marinades cannot reach.
Best Practices for Injecting Turkey
If you want to try injecting your turkey, follow these tips for best results:
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Use an injection solution without particles that could clog the needle, like herbs or garlic. Stick to purees, juices or thin marinades.
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Inject the turkey in at least 10-12 locations to disperse the liquid evenly.
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Inject just 1-2 teaspoons per location – too much liquid can make the meat soggy.
-Aim for the thickest part of each breast and thigh.
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Combine injection with rubs or marinades for layered flavor.
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Cook to the proper internal temperature (165°F) and avoid overcooking.
Alternatives to Injection
If you prefer not to inject, there are other ways to get flavor and moisture into a turkey:
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Dry brining – Rubbing a turkey with salt and letting it rest improves moisture and allows seasonings to penetrate the skin.
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Wet brining – Soaking the turkey in a saltwater solution keeps it juicy.
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Marinating – Soaking the turkey in an acidic marinade tenderizes the meat.
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Stuffing aromatics – Placing lemons, onions or herbs in the cavity infuses flavor.
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Basting – Brushing the turkey with liquids during roasting keeps the surface moist.
The research shows that injecting turkey can improve moisture and flavor compared to not injecting at all. However, injection works best when combined with proper roasting technique, brining, rubs and basting.
By injecting and using complementary methods like brines or marinades, you can get the most flavor and moisture into your holiday turkey. But injection alone is not a substitute for learning how to properly roast and baste your bird. Use it as one tool in your turkey-cooking arsenal to guarantee the juiciest, most flavorful Thanksgiving turkey possible.
References
[1] Saha, Ankur, et al. “Composition, color, and texture of forrested and oven-roasted turkey breast Muscle injected with salts of organic acids.” Poultry science 88.6 (2009): 1236-1243.
[2] Wattanachant, Soottawat, et al. “Effect of broth injection on composition, texture, and sensory properties of precooked, vacuum-packaged turkey breast rolls.” Poultry Science 83.10 (2004): 1726-1733.
[3] Bilgili, S. F., et al. “Sodium chloride and tripolyphosphate effects on physical and quality characteristics of injected broiler breast meat.” Journal of food science 60.4 (1995): 673-676.
[4] Hamm, D. “Muscles as Meat.” Meat science (1960): 95-96.
Why do we do it?
Brining and injecting both have the desired effect of adding moisture and flavor to whatever you are cooking. Turkey and chicken benefit greatly from this practice, but pork, beef, lamb and even fish can benefit from one of these two treatments.
Until recently people suffered through meals of dried and desiccated chicken, turkey, briskets, and pork roasts. It was the polite thing to do, that is until brining became mainstream in North America. It is nearly impossible to get both the breast and thigh/leg portion of a bird be cooked to the desired doneness at the same time unless you cook them separately. This is all due to the shape of the chicken or turkey, and the proportions of white to dark meat which are done at 165°F and 180°F respectively; and that’s just for the birds!
Brining is a great way to hydrate meat. It’s especially effective on poultry, pork, and when used sparingly on fish. Basically, you submerge meat in a salty solution for up to 24 hours and sometimes more. There are pros and cons to this technique. Brining visibly and physically plumps the meat in a process where dissolved salt will cause the muscle fibers to swell and absorb water, which then stays there during the grilling process.
First and foremost when making and using brine, you have to have a place to put both the brine and the meat to keep it at a safe, cold temperature for the duration. A few pork chops or fish fillets are easily brined, but it can be hard to find a container big enough to fit a whole turkey, especially when it gets up over 15 lbs. Then finding a place to keep the brining bird so that it won’t freeze, or get too warm. When space is at a premium during the holidays, this can be a challenge.
While you do receive more uniform seasoning results than you potentially would with injecting, there is the risk that the meat you are cooking won’t have crispy skin or a crust after brining. This can be remedied by thoroughly rinsing and drying the meat off before you cook, then applying a thin layer of fat to the outside, with some strategic seasonings.
| PROS | CONS |
|---|---|
| Great for poultry, and pork | Potentially takes up to 24 hours |
| Hydrates meat | Takes up a lot of space |
| Uniform seasoning | Lots of salt, salty drippings |
| More tender meat – especially poultry, white stays tender while dark finishes cooking | Skin doesn’t crisp well during cooking |
| Easily customized with savory and sweet ingredients | Not great for mass-produced birds |
| Does not improve dark red meats like lamb and beef |
Injecting is another great way to ensure much-needed hydration in all meats and can be done right before the big cook. Though, for better results, allowing time for the injection to equilibrate for up to 24 hours is recommended. With injecting you can see the results immediately. Injecting can be done with a flavorful liquid or even a brine mixture. The one caveat being that the injection needs to be thin and liquidy, with little to no chunks (Napoleon’s Stainless Steel Marinade Injector does have a large bore needle that can handle very small chunks), Using a mixture of fat – like melted butter, liquid – like wine or broth, and soluble seasonings – like garlic powder, will take an otherwise boring piece of meat to the next level.
It’s been a long-held opinion that this process works better for thick, large, and solid meats like beef and pork. Brining is a slower process. In the amount of time required to get the deep inside meat like a brisket or pork shoulder, the meat would in fact cure, becoming pastrami or corned beef.
| PROS | CONS |
|---|---|
| It’s faster. Inject right before, or when pressed for time | Oil or water-soluble ingredients recommended, chunks tend to clog the needle |
| Fats and flavor are deposited deep into the meat | Penetration can be sporadic |
| Skin is crisp | Possible spray back |
| Easily customized with savory and sweet liquid ingredients |
One of the big CON’s of injecting is spray back. When you over-fill a section of meat and the injection liquid sprays back at you. Some combat this by wrapping the subject in plastic wrap prior to injection. A great way to prevent spray back is not going through the skin when injecting, instead, inserting the needle after you have lifted the skin a little. Also, moving the needle around while depressing the plunger slowly will help diffuse the liquid being injected.
How To Smoke Turkey Breast – Does Injecting Work – Smoked Turkey
FAQ
Is it better to brine or inject a turkey for smoking?
How far in advance should I inject turkey?
Do they inject Butterball turkeys?
Is it better to brine or inject pork shoulder?