Brining and Injecting Poultry

From the kitchen of Kevin Taylor, the BBQGuru

This is the latest craze in preparing any type of poultry. What you do is mix up a batch of some type of flavored brine solution and then soak or inject your bird with it.

I will share my favorite brine recipe with you in just a minute. Why brine? Let s go through the science and see if it makes any sense to prepare our birds this way.

The brine solution is comprised of salt water and other flavoring. The salt in the solution causes the cells in the meat to open wide. This is turn facilitates the occurrence of osmosis, an exchange of fluids. So, in essence you have the fluid of the bird that goes out and the flavored brine solution that goes in.

This will result in a much more moist and flavorful bird. This can be used when deep frying a turkey, when roasting a whole chicken of when grilling chicken parts. Try it next time you fix your favorite poultry.

OK here is a recipe that was developed by a friend of mine, Rick Schoenberger, aka, Shake. He developed this over several years and has won acclaim far and wide with this recipe. First, a couple things about his recipe. You can either soak your bird or inject this into the bird. If soaking, which is much easier, completely submerge in his solution for 48 hours. Be sure to refrigerate! If injecting, inject about 2 ounce into each breast, thigh and leg. Let this sit for 24 hours, again refrigerate.

As we all know poultry is very susceptible to bacteria formation. In this recipe, Shake uses Tender Quick to kill off any bacteria formation. Be sure to use this!! It is a curing agent and contains Sodium Nitrate and Nitrite. It is packaged in 2 pound blue bags by Morton and can be found in the spice section of most stores.

So, here it is. After using this, just cook your bird however you would normally cook. But we all know GRILLING is the tastiest!!

Shake s Poultry Honey Brine:
1 gallon water
1 cup kosher (coarse) salt
1 cup honey
2 tablespoons Tender Quick
3 bay leaves
1/4 teaspoon cloves
1/2 teaspoon pickling spice

Bring to boil. Let settle back to room temp.

If injecting, inject in breasts, thighs and legs...about 2 ounces in each. Let sit refrigerated for 24 hours.

If soaking, submerge entire bird or the parts you choose to cook in brine for 48 hours under refrigeration.