"U.S. Janet B." wrote in message
...

On Sun, 20 Nov 2016 16:34:30 -0000, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Sun, 20 Nov 2016 15:47:59 -0000, "Ophelia" >
>wrote:
>
>>"U.S. Janet B." wrote in message
. ..
>>
>>Because I never remember to get my turkey thawed soon enough I don't
>>have time to brine. I've taken to injecting my bird the morning of
>>roasting. I've never used any of the commercial products that are
>>available. I just inject something tasty. It's just the two of us so
>>we are concerned about coming up with traditional Thanksgiving taste.
>>I do the same when smoking a turkey in the summer.
>>Janet US
>>
>>===================
>>
>>Please share what you inject and how much of it?
>
>that's not really possible for me to say. I should have said that we
>aren't concerned with coming up with traditional Thanksgiving flavors.
>It depends on my mood. It could be straight-forward holiday bird, or
>Cajun, or Mexican or herby. Think how you would use different
>seasonings during the year for a chicken you were going to roast or
>braise. I just mix up a batch (maybe 12 ounces about) and inject. You
>will see the bird flesh and skin plump up. I make enough so that I
>won't run out before I am done. I've seen products in the store in
>jars of maybe 12 ounces. (guessing) You can make a mix of some kind
>of broth ( a little salty, because you are also seasoning the bird)
>and herbs and/or spices. For summertime smoking, I buy various
>seasoning mixes from the bulk section of the supermarket and dissolve
>them in liquid. They generally contain a little sugar of some sort.
>HTH
>Janet US
>
>=================
>
>Ok thanks! So you inject with broth or stock to your taste?

yes
Janet, US

===

Thanks!

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