Maybe this year you’ll make a brined turkey, but you’d also like to add some flavor with an injection marinade or turkey rub. The answer is that yes, you can use a combination of marinade techniques, but you will need to keep some important points in mind when preparing the turkey. Will this work, though, or will you end up with an overly flavored, overly salty bird? It’s best to use comparable ingredients when utilizing multiple methods to avoid flavor confusion. Here is a breakdown of each technique and how to combine them.
Ah, Thanksgiving A time for family, friends, and of course, delicious food. And what’s Thanksgiving without a juicy, flavorful turkey? But how do you achieve that perfect bird? Many people swear by brining, while others prefer rubs or injections. But can you combine these methods? The answer is yes, but you need to be careful
The Science of Brining
Brining is a process of soaking meat in a salt-water solution. This helps to break down the muscle fibers, making the meat more tender and juicy. It also helps to season the meat throughout.
Using a Brine with a Rub or Injection
If you’re planning on using a rub or injection marinade in addition to brining, there are a few things to keep in mind:
- Reduce the salt in the rub or injection marinade. Since the brine already contains salt, you don’t want to add too much more. Otherwise, your turkey will be too salty.
- Use complementary flavors. If you’re using a brine with herbs and spices, choose a rub or injection marinade that contains similar flavors. This will help to create a harmonious flavor profile.
- Rinse the turkey after brining. This will help to remove any excess salt from the surface of the meat.
Specific Instructions
Here are some specific instructions for using a brine with a rub or injection marinade:
- For a dry rub: Apply the rub to the turkey after it has been brined and rinsed.
- For a wet rub: Apply the wet rub to the turkey before it is brined.
- For an injection marinade: Inject the marinade into the turkey after it has been brined and rinsed.
Brining your turkey is a great way to ensure a moist and flavorful bird. However, if you’re also planning on using a rub or injection marinade, be sure to follow the tips above to avoid over-salting your turkey. With a little planning, you can create a Thanksgiving turkey that will be the star of the show.
Additional Resources
- The Spruce Eats: https://www.thespruceeats.com/brining-turkey-with-rub-or-marinade-336427
- Butterball: https://www.butterball.com/our-products/fresh-turkey/how-to-cook-turkey/how-to-brine-a-turkey
- Serious Eats: https://www.seriouseats.com/the-food-lab-the-truth-about-brining-turkey
Frequently Asked Questions
- Can I brine a turkey that has already been injected?
Yes, you can brine a turkey that has already been injected. However, you will need to reduce the amount of salt in the brine.
- Can I use a wet rub on a brined turkey?
Yes, you can use a wet rub on a brined turkey. However, you will need to apply the wet rub before the turkey is brined.
- Can I use an injection marinade on a brined turkey?
Yes, you can use an injection marinade on a brined turkey. However, you will need to inject the marinade after the turkey has been brined and rinsed.
- How long should I brine a turkey?
The amount of time you should brine a turkey depends on the size of the turkey. For a 12-14 pound turkey, brine for 12-18 hours. For a 16-20 pound turkey, brine for 18-24 hours.
- What kind of salt should I use for brining?
You can use any type of salt for brining, but kosher salt is the most common.
- Do I need to rinse the turkey after brining?
Yes, you should rinse the turkey after brining to remove any excess salt from the surface of the meat.
- How do I know if my turkey is done?
The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
- What should I do with the leftover brine?
The leftover brine can be discarded.
- Can I use the leftover brine for something else?
Yes, the leftover brine can be used to make gravy or soup.
- What are some tips for making a delicious turkey?
Here are some tips for making a delicious turkey:
- Use a high-quality turkey.
- Brine the turkey.
- Use a rub or injection marinade.
- Roast the turkey at a low temperature.
- Let the turkey rest before carving.
Brining your turkey is a great way to ensure a moist and flavorful bird. However, if you’re also planning on using a rub or injection marinade, be sure to follow the tips above to avoid over-salting your turkey. With a little planning, you can create a Thanksgiving turkey that will be the star of the show.
Using a Turkey Brine
Turkeys that are brined in a brine—a solution made of salt and water—will be moist. Additionally, you can add spices and herbs to the brine; once roasted, this will give it a mellow flavor. The amount of salt the turkey has been soaking in is the only consideration you need to make later when using a different marinade method if you use a straightforward brine of water and salt. When adding aromatics to the brine, keep in mind that the turkey’s flavor will be affected, so pick a rub or injection with comparable components.
While properly brining a turkey wont make it too salty, it does add salt to the meat. Should you proceed to apply a salted rub or injectable marinade, your turkey may become excessively salted. Because of this, if you brine your bird, be sure to give it a good rinse when it comes out of the brine.
:max_bytes(150000):strip_icc()/spicy-poultry-rub-web-5a0b4fc022fa3a0036ce44ae-5a1333ee22fa3a0037e0bb0e.jpg)
Using a Turkey Rub
A poultry rub can consist solely of dry powdered spices or a blend of wet and dry ingredients (like oil and herbs). Before roasting, these are combined and rubbed both above and below the skin (usually when using a wet/dry mixture). The flavors infuse the meat and create a beautiful golden color on the skin. If using this along with a brine, you need to eliminate the salt from the rub recipe. Since most rub recipes contain salt, it is crucial that you cut out this ingredient.
:max_bytes(150000):strip_icc()/beer-n-butter-web-5a0b4dac47c26600370e39d4.jpg)