Brining and injecting are similar in some respects.
Brining is a process of soaking whole meats or meat parts in a liquid with a high salt content. The salt migrates into the meat and holds moisture during the cook. Brining helps to prevent drying meat out during cooking because of the moisture holding capabilities of salt. You can also mix herbs and seasonings into the brine for additional fl
holding capabilities of salt. You can also mix herbs and seasonings into the brine for additional flavor. Brining requires having a food grade plastic container that is big enough to hold a whole bird or several chicken parts. Do not use aluminum. The amount of time the bird remains in the brine is important. Too long and it’s salty, not enough no great results. As a rule of thumb 2 hours maybe 3 dependent on the brine mixture.
Injecting is the process of injecting the chicken in various areas with a mixture of ingredients that enhance the flavor and add moisture to the meat. We use injectables that are competition grade which
have vegetable phosphates to retain moisture and breaks down the proteins. Injecting is somewhat of a fast way of brining. It can be done just prior to cooking or the bird can sit overnight which produces better results.
We inject whole chickens and turkeys and brine parts.