British BBQ Society Forums

Swindon_Ed wrote:

keith157 wrote:Please bear in mind I'm new to this sort of thing, do you inject THROUGH the skin or wriggle the injector under it?

i'll be injecting unget the skin, as i've found with chicken, if cooked without the skin it can make the top layer of the meat tough.

Thanks Ed, I don't like the idea of puncturing the skin too much so that juices can escape

Hi there

I tried this recipe a couple of weeks ago: http://www.virtualweberbullet.com/turkey6.html
and brind it as instructed (24hrs)..........it was absolutely disgusting!!! so thanks for the heads up on an 8hr brining I think I may give another go.

Cheers and Merry Christmas