Bourbon Injected Turkey Recipes

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PERFECTLY PAIRED TURKEY INJECTION MARINADE AND RUB



Perfectly Paired Turkey Injection Marinade and Rub image

This delicious marinade paired with the rub gives your turkey just the right amount of flavor while helping to make it melt-in-your-mouth tender and juicy. Great for deep frying or just plain old roasting.

Provided by my4teengirls

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 12h50m

Yield 16

Number Of Ingredients 13

1 cup chicken broth
½ cup lemon juice
½ cup butter, melted
1 clove garlic, minced
1 teaspoon English mustard powder
1 teaspoon minced fresh ginger
1 cup butter, softened
3 sprigs fresh rosemary, leaves stripped and finely chopped
2 sprigs fresh thyme, leaves stripped and chopped
2 small cloves garlic, minced
1 (14 pound) whole turkey, neck and giblets removed
1 tablespoon olive oil, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Stir chicken broth, lemon juice, 1/2 cup melted butter, 1 clove garlic, mustard powder, and ginger together in a bowl. Cover bowl with plastic wrap and refrigerate marinade for flavors to blend, about 30 minutes.
  • Mix 1 cup softened butter, rosemary, thyme, and 2 cloves garlic together in a bowl until rub is evenly combined.
  • Separate skin from the meat of the turkey by running your hand under the skin to separate. Spoon rub mixture evenly under the skin in several different parts of the turkey.
  • Pour marinade into a meat injector and inject the meatiest parts of turkey with marinade, changing the angle of the needle several times.
  • Brush turkey with olive oil and season with salt and pepper; place in roasting pan and cover with plastic wrap. Refrigerate turkey for 12 to 24 hours.

Nutrition Facts : Calories 800.1 calories, Carbohydrate 1 g, Cholesterol 316 mg, Fat 50 g, Fiber 0.1 g, Protein 81.4 g, SaturatedFat 20 g, Sodium 440.8 mg, Sugar 0.3 g

DEEP-FRIED TURKEY WITH SPICY BOURBON MARINADE



Deep-fried turkey with spicy bourbon marinade image

Once you deep-fry a turkey, you may never want to roast one again. New Orleans chef Poppy Tooker shares her recipe for deep-fried turkey and tips for doing it safely. Her Spicy Bourbon Marinade infuses the bird with a distinct creole flavor.

Provided by By Poppy Tooker

Number Of Ingredients 8

1 cup (2 sticks) butter
½ cup bourbon
½ cup frozen orange juice concentrate (no pulp)
¼ cup Worcestershire sauce
¼ cup hot sauce, preferably Crystal brand
4 Tbsp. Creole seasoning
Cooking oil
12 to 18 lb. turkey

Steps:

  • Directions Prepare the marinade: In a medium saucepan, melt the butter. Add the bourbon, orange juice concentrate, Worcestershire sauce, hot sauce and Creole seasoning, and bring to a boil. Remove from the heat and let cool slightly. Using a turkey-injection syringe, suck up the marinade, leaving the seasoning solids in the bottom of the pan. Fry the turkey: Find the right place to fry the turkey. Turkey frying must be done outdoors-not on wooden decks or in garages! Set up your burner on a concrete surface like a patio or driveway, a safe distance from any structure. Completely defrost the turkey with all innards removed. Most turkey frying pots will hold about 3 gallons of oil. But to be super safe, first determine the correct amount of liquid by placing the bird in the cold, empty pot and filling the pot with water until the turkey is just submerged. Then take the turkey out and mark the water level in your pot. Now that the bird has had its bath, send it back to the kitchen to be thoroughly dried inside and out. Dry the pot thoroughly, too, because moisture is the culprit in many frying eruptions. Using the turkey-injection syringe, inject the marinade into the legs, thighs and breast of the turkey. Fill the dry pot with oil to the marked line. Heat the oil, using a frying thermometer to be sure the oil is heated to 350°F. Once you begin heating the oil, never leave it unattended. When you're ready to fry, turn the fire off until the bird is in the pot. Turkey frying rigs come with a platform and stabilizing rod for lowering the bird into the oil. For total safety, use a broomstick for leverage and to keep a safe distance as you suspend the turkey rig over the pot. Ask someone to help you slowly lower the bird into the oil. Turn the fire back on and set the timer. A fried turkey cooks 3 minutes to the pound at 325°F to 350°F. So depending on the weight of the bird, it will be done in as little as 30 to 40 minutes. Turn off the fire before removing the turkey from the oil. Let it rest for 15 or 20 minutes on a newspaper covered with paper towels to absorb any excess oil. When you cut into that fried turkey, you will discover the most flavorful, moist meat you've ever eaten.

ORANGE-BOURBON TURKEY



Orange-Bourbon Turkey image

Provided by Food Network

Categories     main-dish

Time P1DT3h30m

Yield 12 servings

Number Of Ingredients 11

One 12-pound fresh or frozen whole turkey, thawed
2 cups fresh orange juice (about 6 oranges)
1 cup water
3/4 cup bourbon, divided
1/3 cup molasses
3/4 teaspoon salt, divided
4 oranges, peeled
Cooking spray
3 tablespoons all-purpose flour
Orange slices (optional)
Flat-leaf parsley sprigs (optional)

Steps:

  • Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours turning bag occasionally. Remove turkey from bag, reserving marinade.
  • Preheat oven to 350 degrees.
  • Tie ends of legs with cord. Lift wing tip up and over back and tuck under bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with oranges. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving. Discard oranges.
  • Pour reserved marinade into saucepan; bring to a boil. Skim foam from mixture with a slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk. Add to reduced marinade; bring to a boil and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt. Serve sauce with turkey. Garnish with orange slices and parsley sprigs if desired.

BOURBON DRUNKEN UPSIDE-DOWN TURKEY



Bourbon Drunken Upside-Down Turkey image

A GREAT Thanksgiving Day recipe for COOKING & MARINADING A TURKEY UPSIDE-DOWN, it has pleanty of flavor...and is SUPER MOIST!!!!...YES MOIST....this is good for those people who aren't a fan of Turkey because it's either "BLAND" or "TOO DRY"......IF YOU HAVE A FLAVOR INJECTOR OR SYRINGE THIS COMES OUT EVEN BETTER!!!!......**24-36 HOUR MARINADE TIME SUGGESTED!!!!**

Provided by ShoeDiva

Categories     Whole Turkey

Time P1DT17h

Yield 1 Turkey, 6-12 serving(s)

Number Of Ingredients 18

10 -25 lbs whole turkey (Fresh Turkey, Shady Brook Farms)
cheesecloth
5/8 ounce herbes de provence
1 1/2 liters Maker's Mark Bourbon Whisky or 1 1/2 liters Bourbon
1/4 cup extra virgin olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper
3/4 cup melted lightly-salted butter
1 bunch fresh parsley
2 whole garlic cloves
1 bunch fresh marjoram
10 -15 fresh rosemary sprigs
10 -15 fresh thyme sprigs
20 fresh sage leaves
2 navel oranges or 2 blood oranges
1 large white onion
1/2 cup unmelted salted butter
saran plastic wrap or plastic wrap

Steps:

  • MARINADE PREP.
  • In a bowl put Cheese Cloth (you will need about 3-5 packages -- depending on the size of your Turkey) and 3-4 cups of MAKERS MARK, let Cheese Cloth soak up Bourbon.
  • Clean inside cavity of Turkey -- then Salt & Pepper inside cavity, and add 1 tablespoon of Herbs De Provence, sprinkle inside cavity.
  • Carefully seperate the skin from the Turkey Breast -- take 1 Tablespoon of Herbs De Provence and put under skin of the breast -- be sure to massage the herbs under the skin so they can spread evenly under the skin -- if your having a hard time moving the herbs around -- just take a tablespoon of Makers Mark and put it under the skin it should help the herbs spread.
  • Take 2 of the BOURBON SOAKED CHEESE CLOTH and stuff the inside of the Turkey -- don't pack it -- just lightly put it in place.
  • *NOTE: If you DON'T HAVE A FLAVOR INJECTOR -- SKIP THIS STEP* -- With a flavor injector, inject the following spots with a full syringe of BOURBON -- FLIP TURKEY UPSIDE DOWN (DO NOT INJECT TURKEY BREAST SIDE UP!) -- INJECT BOURBON IN BOTH LEGS -- and UNDERNEATH THE BREAST (try to get the needle where the bone of the breast is) -- and INJECT BOTH WINGS.
  • Wrap outside of Turkey with the remaining BOURBON SOAKED CHEESE CLOTH -- then WRAP the TURKEY & CHEESE CLOTH IN SARAN/PLASTIC WRAP and put in REFIDGERATOR AND MARINADE UPSIDEDOWN -- FLIPPING AND ROTATING THE TURKEY EVERY 6-8 hours -- NOTE: If you would like to inject the same spots every other time you rotate it will enhance the flavors more, but it may require an extra bottle of bourbon.
  • 24-36 HOURS MARINADE TIME.
  • COOKING PREP.
  • Remove plastic wrap & cheese cloth -- also the cheese cloth inside the cavity -- take ALL the cheese cloth and RESOAK IN BOURBON.
  • Melt 1/2 cup butter -- INJECT MELTED BUTTER IN SAME EXACT AREAS WHERE THE BOURBON WAS INJECTED -- *hint* -- TURKEY NEEDS TO BE UPSIDEDOWN.
  • Rub Olive Oil all over Turkey -- SALT & PEPPER THE ENITRE OUTSIDE TURKEY, AND THEN LIGHTLY SPRINKLE HERBS DE PROVENCE ALL OVER TURKEY AS WELL.
  • Gather Garlic Cloves, Onion, Thyme, Marjoram, Rosemary, Oranges, Parsley and Sage -- Cut the Garlic Cloves & Onion in half, leaving the skin on -- drizzle with olive oil and sprinkle with salt & pepper. Cut Oranges into fouths.
  • WRAP EVERYTHING (Garlic Cloves, Onion, Thyme, Marjoram, Rosemary, Oranges, Parsley and Sage) IN THE BOURBON SOAKED CHEESE CLOTH AND STUFF INTO TURKEY.
  • Add entire stick of butter to bottom of roasting pan.
  • OKAY NOW COOK THE TURKEY UPSIDEDOWN -- TRUST ME I'VE MADE THE MISTAKE OF COOKING THE TURKEY BREAST SIDE UP AND ITS ALWAYS DRY.-- TENT THE ENTIRE TURKEY IN THE OVEN WITH ALUMINUM FOIL UP UNTIL THE FINAL 2 1/2 HOURS OF COOKING -- 2 1/2 hours before its done take the tent off and FLIP the TURKEY BREAST SIDE UP (the best way to do this is having 2 people maybe more depending on the size and 2 of the same size pans and place one on top of the other and flip) -- NOTE: TO GET A CRISP GOLDEN BREAST TURN UP THE OVEN AN EXTRA 125 DEGREES FOR 25-35 MINUTES.
  • KEEP BASTING IN NATURAL JUICES EVERY 30 MINUTES -- BASTE, BASTE, BASTE -- BASTING IS KEY!
  • This will be so flavorfull and juicy, your dinner guests will BE AMAZED.

BOURBON INJECTED TURKEY



Bourbon Injected Turkey image

Make and share this Bourbon Injected Turkey recipe from Food.com.

Provided by Ohmikeghod

Categories     < 60 Mins

Time 40m

Yield 1 turkey

Number Of Ingredients 9

2 cups Bourbon
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 teaspoons poultry seasoning
1 (2/3 ounce) package Italian salad dressing mix
1 teaspoon Worcestershire sauce
8 ounces butter

Steps:

  • Place all ingredients other than butter into a saucepan. Whisk, then bring to a boil.
  • Reduce heat, then simmer for 10 minutes.
  • slice butter into small pats, and add the butter after the 10 minutes are up. Whisk until the butter is melted,.
  • Using a 30ml flavor injector, inject the turkey in the breast, thighs,drumstick and upper wing ares. No more than 15ml should be injected at any one place.
  • Cook bird according to your normal method.

Nutrition Facts : Calories 2990, Fat 184.9, SaturatedFat 116.8, Cholesterol 487.6, Sodium 4382.7, Carbohydrate 7.8, Fiber 1, Sugar 1.4, Protein 5.4

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  • The day before, you want to pat the turkey dry and rub the inside and outside with salt. Then put the turkey in a container covered with plastic wrap and put it in the fridge.
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  • Remove the giblet and gravy package from inside the cavity of the turkey. Remove or discard any plastic or metal cages or pop-up thermometers. Tie the drumsticks together with kitchen twine.
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TOP 6 TURKEY INJECTION MARINADE RECIPES

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  • Beer and Butter Injection. Simply mix salt, Worcestershire sauce, Tabasco, soy sauce, garlic powder, and onion powder and put the mix in the injector, keeping it warm so the butter doesn't solidify while in use.
  • Butter Based Injection. This is a great injection for any kind of poultry. A simple mix of butter, lemon, garlic, pepper, and salt delivers moisture and flavor to the white meat and enhances the texture and taste of the dark meat.
  • Cajun Turkey Injection. If you're choosing to deep-fry your turkey or chicken, by injecting the flavors inside the meat, you won't have to worry about the hot oil washing them off.
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Step 3. In a medium bowl, combine butter, brown sugar, chicken grill seasoning, orange juice concentrate and bourbon. Fill a marinade injector with 2 to 3 ounces of the bourbon mixture. Inject each breast, thigh and leg section one to three times. Brush remaining bourbon mixture over the outside of turkey. Step 4. Cover turkey loosely with foil.
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Calories 442 per serving


BOURBON INJECTED TURKEY | FOOD.COM | RECIPE | SHERBET ...
Nov 22, 2017 - Make and share this Bourbon Injected Turkey recipe from Food.com. Nov 22, 2017 - Make and share this Bourbon Injected Turkey recipe from Food.com. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign up. Explore • Food And ...
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BOURBON INJECTED TURKEY | GENIUS KITCHEN | SHERBET PUNCH ...
Nov 22, 2017 - Make and share this Bourbon Injected Turkey recipe from Food.com.
From pinterest.com


BRINING VS. INJECTING TURKEY - BARBECUEBIBLE.COM
2014-11-10 For turkey and other poultry, the injection mixture usually contains broth and melted butter with optional wine, bourbon, fruit juice, maple syrup, and/or other water-soluble ingredients for additional flavor. Avoid coarsely ground spices, which will clog the needle.
From barbecuebible.com


BOURBON INJECTED TURKEY | FOOD.COM | RECIPE | INJECTING ...
Nov 21, 2020 - Make and share this Bourbon Injected Turkey recipe from Food.com. Nov 21, 2020 - Make and share this Bourbon Injected Turkey recipe from Food.com. Nov 21, 2020 - Make and share this Bourbon Injected Turkey recipe from Food.com. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch …
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