

Brine AND inject turkey??

The turkey I'll be cooking this Thanksgiving is all natural - no enhancements or injections. I'm going to try to follow the recipe from However, I'm not sure if I should brine it AND inject it or if that is an either/or.

These are the ingredients for the web brine:
1 cup [56 ml] hot water in a 2 cup measuring cup
1 pound [454 gm] salt (any salt will do)
1 cup [56 ml] white sugar
8 tablespoons of garlic powder (not garlic salt)
6 tablespoons ground black pepper
2 gallons [7.6 L] cold water

These are the ingredients for the injection:
1 teaspoons salt
1 teaspoons sugar
1 cups [56 ml] water or low sodium chicken stock, or a mix of both

If it is an either/or, which would you suggest - brining or injecting?


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