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Hoodsie is right on my path.

Stuart suggested adding a little liquid garlic[it injects easily].

Add a little white wine,so it flows.

Do it several hours before,if you can.

A turkey can even benefit by injecting again,half way through.

Thanks drbbq. Wink

Use your usual cooking temps. of 160� breast and high 170�'s in the thigh.

It won't give the same error cushion as brining,but a nice flavor supplement IMHO.

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