To Brine or to Inject Your Turkey, What's Better for Grilling? - Backyard Boss
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To Brine or to Inject Your Turkey, What’s Better for Grilling?

Poultry is a favorite item to grill or barbeque, no matter the time of year. Chicken is popular in the summer months while turkey takes center stage at Thanksgiving time.

Whenever you are choosing to serve up some bird, it is important to remember that without some precautions, you could end up with a dried-out meal. There are simple ways to ensure juicy, moist, delicious meat. Brining and injecting are easy ways to prepare your poultry for any cooking method. Some chefs prefer one over the other while others try different combos every time.

In this article, we will explain to you how those two processes really look like so you can choose which one is better for you and your cooking needs.

Brining A Turkey

Turkey Brining
Image Credits: barakkassar on CreativeCommons

Think of brining as a type of marinade. It keeps your poultry moist and tender and is easy and affordable. The sodium content in the brine causes the meat to swell and absorb moisture. The structural changes that occur in the muscle tissue leading to a substantially more tender bird once cooked.

Some important things to remember when choosing a bird to brine include:

  • Buy a natural bird with no additives
  • Make sure that it is fully thawed before brining
  • Remove any giblets or leg restraints
  • Thoroughly rinse the poultry on both the inside and outside then pat dry
  • Select a large bucket that will hold your bird and brining solution; it should fit in a refrigerator or cooler

Once you have prepped your bird for brining, it is time to make your solution. For each gallon of icy cold water used, add 3/4 cup coarse of kosher salt, 3/4 cup sugar, 1 cup boiling water, and 1 tablespoon black pepper. There are other flavorings you can add if you are feeling adventurous. Some cooks enjoy using apple juice, bay leaves, herbs, spices, lemon or orange slices, garlic, or even beer or maple syrup.

Use enough solution to fully submerge the bird in the bucket. It is very important that the bird be kept below 40 degrees while brining. Refrigeration is absolutely necessary. If you want, you can purchase brining bags for this process but they are not necessary.

    Liquid Solution Turkey Brining Bags

Liquid Solution Turkey Brining Bags
    Don't have a suitable bucket or don't want to bother with cleanup? Brining bags provide an easy way out. You get two bags per package. Their wide gusseted bottoms give you extra stability while loading the bag with your turkey and brining solution. Extra thick seams and secure zippers ensure that your bird stays safe while its meat is picking up flavor and tenderizing.

The length of time needed for brining depends on the weight of the meat. A whole chicken (4 pounds) should brine for 4-12 hours. If in pieces, reduce it to 1-1 1/2 hours. A whole turkey would benefit from 1-2 days. If just brining the breast, 5-8 hours should do it.

After brining is done, lightly rinse and pat dry and move on with your choice of cooking method.

Injecting A Turkey

Injecting a turkey
Image Credits: gregoryperez on CreativeCommons

Another way to ensure that your bird cooks up juicy and delicious is to inject it with a flavor of your choice. Using a rub or marinade only flavors the outside of the meat.

Using a meat injector allows you to really get to the smoky flavor throughout the bird. The meat syringe has many holes in the tip of the needle that spread the flavor out. All kinds of spices or herbs can be used in liquid form. You can also use wine, beer, vinegar, and even sriracha sauce depending on your preference.

    BBQ Monster Meat Injector Syringe Kit

BBQ Monster Meat Injector Syringe Kit
    This kit makes injecting your marinade super easy. It comes with four professional marinade injector needles made of 304 stainless steel. Also included are the two-ounce flavor injector barrel, six spare syringe silicone O-rings, three cleaning brushes, and a PDF instruction manual.

When you have chosen your bird and flavoring, place your poultry breast side up. Try to limit your puncture holes when you start injecting. Use different angles to spread the liquid throughout the bird. Repeat injection process in legs and wings.

After injecting, place in the refrigerator overnight. Remove from fridge and set at room temperature for 2 hours before cooking. This will allow the flavorings to fully absorb into the meat.

To Wrap Up

No matter what method you choose, brining and injecting improve the taste of poultry tremendously. Don’t be afraid to try different variations and maybe even come up with your own signature combination! Also, use a different cooking process. For example, prepare the turkey using a gas grill, charcoal grill, or smoker to know which method is best for you and your piece of meat!