Cajun Turkey Injection Sauce Recipe 42

CAJUN DEEP-FRIED TURKEY

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
• Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
• When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
• Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

CAJUN-INJECTED SPICY TURKEY

Steps:

• Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
• Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
• Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)
• When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

MAMA BEVIER'S FRIED TURKEY INJECTION

Steps:

• Combine water, Creole seasoning, poultry seasoning, flavor enhancer, bouillon, cayenne pepper, and garlic powder in a saucepan over medium heat. Bring marinade to a boil and cook for 3 minutes. Cool at least 1 hour.
• Return marinade to a boil, remove from heat, and allow to cool. Strain marinade through a cheesecloth-lined colander into a bowl and reserve seasonings. Return marinade to the saucepan over low heat. Add butter and heat until melted, 3 to 5 minutes. Remove from heat and allow to cool until safe to handle, about 20 minutes.

CAJUN FRIED TURKEY INJECTION SAUCE

Steps:

• Mix all and let dissolve to blend.
• Inject your turkey (or what ever) at least 24 hours before cooking.
• Bake, fry, smoke, or grill your bird.

CAJUN SPICED TURKEY

Steps:

• Line a large roasting pan with foil. Place a V-shaped roasting rack over foil, and spray with cooking spray. Place turkey, breast side up, on prepared rack, and pat dry with paper towels.
• In a medium bowl, stir together butter and 2 tablespoons Cajun Spice Mix. Gently loosen skin from turkey, keeping skin intact. Rub butter evenly mixture under skin on each breast. Pat turkey dry, and sprinkle all over with remaining 6 tablespoons Cajun Spice Mix, rubbing it into the skin. Tie legs with butcher's twine. Refrigerate, uncovered, for at least 12 hours or up to 24 hours.
• Let turkey stand at room temperature for 1 hour.
• Position oven rack to lowest level. Preheat oven to 375°.
• In a medium bowl, combine onion, celery, and bell pepper. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables across bottom of roasting pan. Brush turkey with oil.
• Bake for 1 hour. Rotate pan, and bake until an instant-read thermometer inserted into thickest portion of thigh registers 165°, 1 to 1½ hours more, covering with foil to prevent excess browning, if necessary. Transfer turkey to platter, and let stand for at least 20 minutes before carving.
• In a medium bowl, stir together all ingredients. Store in an airtight container for up to 6 months.

CAJUN SMOKED TURKEY RECIPE - (3.8/5)

Steps:

• To make the injection, place beer, butter, garlic, Worcestershire, Creole seasoning, liquid crab boil, hot sauce, salt, and cayenne pepper in the jar of a blender and puree until completely smooth. Using a meat injection syringe, inject mixture into meat of turkey all over with each injection spaced about 1-inch apart. To make the rub, combine paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, black pepper, and cayenne in a small bowl. Season turkey inside and out with rub. Fold wings under the body and tie the legs together, then brush entire turkey lightly with vegetable oil. Fire up smoker or grill to 325°F, adding smoking wood chunks when at temperature. When wood is ignited and producing smoke, place turkey in smoker or grill and smoke until an instant read thermometer registers 165°F in thickest part of the breast, about 2 to 3 hours. Remove the turkey from smoker and allow to rest, uncovered, for 20 to 30 minutes. Carve and serve.

CAJUN TURKEY INJECTION (BRINE)

Steps:

• Blend all of the dry ingredients then mix with the butter.
• Inject into the turkey prior to deep frying (the injector must have a discharge nozzle of at least 1/16th of an inch). This recipe is enough for 1 (10 to 12 pound) turkey.

CAJUN INJECTOR SAUCE FOR TURKEY OR CHICKENS

Steps:

• 1. Melt butter, add all the rest of indgredients and whisk till smooth. I fill a large take out drink cup at a time with mix. (Easier to drawn out with injector. Reserve 1/2 cup.
• 2. Draw down and begin injecting. Tips: NEVER PUNCTURE SKIN OF TURKEY OR CHICKEN. Go inside and insert in breast area first. I go though the neck cavity to start,then I do the wings. Then thighs from back end cavity. Then breast area again from this angle. I also inject through the wing tips. Then last everyones favorite the legs. Inject from cavity then I go to the leg end (Foot-Ankle) and inject from that side.
• 3. At this point if you have done well your turkey will have started to grow. (Poof up) Use all the mixture up. Will do a 12 to 15 pd turkey. Leftovers can be stored in frig, and reheated to use in other poultry.
• 4. I leave 1/2 cup and brush this on top and outside my bird.
• 5. Bake as directed. Lat stand 30 minutes for juices to set. If not they will squirt out and burn you.
• 6. This will make your turkey juicy, and well seasoned through out. When you slice it you will see the seasonings and the gravy in every piece.
• 7. Now for chickens you can cut the reciepe down by half. And that will do 2. I always do 2, then I debone it for sandwiches and salads. Save that energy and time. Save the carcass for your next broth!
• 8. Substitute lemon juice or apple juice for chicken. If I use apple at the last 15 minutes of baking, I brush melted apple jelly on the outside. Yummy.
• 9. You may substitute half lemon juice and half pomagrante. That brightens up it too. Also you can use pineapple juice and 20 before cookings over put pineapple rings over the top of the chicken.
• 10. Try new combinations. Explore when you cook. Oh for you who like things spiced up.. try Jalapeno juice and tomato sauce or Spicy V-8. Olay!!

FRIED TURKEY RUB WITH CAJUN INJECTION

Steps:

• Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
• Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
• Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.