Beer Butter Poultry Injection Marinade Recipes
BEER & BUTTER POULTRY INJECTION MARINADE
Steps:
- Combine all ingredients in a saucepan over low heat. Stir and heat until salt is dissolved and the sauce is even and runny. Remove from heat and keep warm (but not hot) enough to inject. Fill marinade syringe with the mixture and inject into turkey breast, legs, and thighs. It is better to inject it in more places rather than fewer (40 rather than four). Try to aim for the center of the meaty portions. Inject about 2 teaspoons per location (less if you see it oozing out). Season outside and under the skin with whatever rub you're using. Cook as directed for the correct amount of time. Discard the remaining marinade after use. It will have contacted raw poultry. Even though only the tip of the injector may have come in contact, it can be contaminated with Salmonella and could transmit food poisoning.
Nutrition Facts : Calories 6708 calories, Fat 737.792407501261 g, Carbohydrate 31.1420825408721 g, Cholesterol 1953.92 mg, Fiber 4.52927498991206 g, Protein 15.9796100131624 g, SaturatedFat 466.924185250171 g, ServingSize 1 1 (1407g), Sodium 6337.12650221919 mg, Sugar 26.61280755096 g, TransFat 51.875610500529 g
BEER N' BUTTER POULTRY INJECTION
Use this marinade to reach deep into the meat of poultry. It works really well on turkey. Make sure the mixture is warm to keep the butter in liquid form. I also add some Cajun seasoning to the mixture. Double it and refrigerate leftover mixture for later use; just rewarm.
Provided by Luvs 2 Cook
Categories Low Protein
Time 20m
Yield 1 3/4 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is disolved and the sauce is even and runny. Keep warm (but not hot) to inject.
Nutrition Facts : Calories 1018.2, Fat 105.4, SaturatedFat 66.7, Cholesterol 278.9, Sodium 9774.4, Carbohydrate 12.9, Fiber 0.9, Sugar 2.5, Protein 3.7
BEER N' BUTTER POULTRY INJECTION RECIPE
Provided by ILUV2COOK-3
Number Of Ingredients 8
Steps:
- 1 Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is disolved and the sauce is even and runny. Keep warm (but not hot) to inject.
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