Savory Turkey Injection Sauce Recipe 425

SAVORY HERB RUB ROASTED TURKEY

Steps:

• 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
• 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
• 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

SAVORY TURKEY POTPIES

Steps:

• In a Dutch oven coated with cooking spray, saute onion until tender. In a small bowl, whisk flour and stock until smooth; gradually stir into Dutch oven. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Add turkey, peas and carrots, potatoes, parsley, thyme and pepper; stir gently., Preheat oven to 425°. Divide turkey mixture among eight 10-oz. ramekins. On a lightly floured surface, unroll crust. Cut out eight 3-in. circles. Gently press parsley into crust if desired. Place over turkey mixture. Beat egg and water; brush over tops. Sprinkle with salt., Place ramekins on a baking sheet. Bake 20-25 minutes or until crusts are golden brown. Freeze option: Securely wrap baked and cooled potpies in plastic and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Unwrap potpies; bake in oven until heated through and a thermometer inserted in center reads 165°. Cover top with foil to prevent overbrowning if necessary.

SAVORY TURKEY INJECTION SAUCE RECIPE - (4.2/5)

Steps:

• Combine all ingredients in a saucepan and simmer for a few minutes while stirring. You want to make sure the mixture is well mixed and that any herb is small enough to fit through your needle.

SAVORY TURKEY GRAVY

Steps:

• In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water.
• Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

HOMEMADE TURKEY INJECTION SEASONING

Steps:

• Whisk together all ingredients in a small bowl until combined and smooth.
• Inject into turkey before cooking.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

SAVORY TURKEY BRINE

Steps:

• The night before roasting, remove giblets and turkey neck; rinse turkey inside and out. In a large stock pot or 5 gallon bucket mix water with remaining ingredients. Stir well until all the salt is dissolved. Place turkey in the pot cover with a lid and refrigerate overnight or at least 8 hours. Remove turkey from the brine, rinsing well. Follow your regular cooking instructions.

BUTTER-INJECTED TURKEY

Steps:

• Prepare Turkey:
• Preheat oven to 500°F.
• Melt the butter.
• Use a hypodermic needle or baster-injector to inject the butter into the turkey. Or stuff solid butter under turkey skin.
• Place thyme in turkey cavity, lightly salt and pepper the bird inside and out.
• When temperature reaches 500°F, put turkey in the oven. Let cook for 20 minutes or until the exterior is crisp, but not golden brown. Reduce heat to 375°F. Let bird roast until finished. You should have a crispy, golden brown turkey with very, very tender, buttery meat.
• Prepare Dressing:
• Render bacon. Reserve fat.
• Add garlic and onion to bacon fat and saute. Add salt and pepper to taste.
• Sauté onions until translucent.
• Add stock. Reduce slightly. Add bread cubes. Salt and pepper to taste.
• Add grated carrot. Gently mix.
• Crush bacon and add to mixture.
• Add walnuts to mixture. Let mixture cool.
• Mix in the eggs until they are well incorporated.
• Place in heatproof pan (or turkey cavity) and cook at 375°F until crisp on top.
• Garnish with dried raisins or cranberries.

SAVORY GRILLED TURKEY

Steps:

• Remove giblets from turkey (discard or save for another use). Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together., Place turkey over drip pan; grill, covered, over indirect medium heat for 1 hour., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside 2/3 cup for serving., Grill turkey 1-2 hours longer or until a thermometer reads 180°, basting frequently with remaining sauce. Cover and let stand for 15 minutes before carving. Serve with reserved sauce.,

TURKEY INJECTION SAUCE WITH HONEY, HERBS AND SPICE

Steps:

• Mix all ingredients in a pot and simmer for five minutes.
• Cool.
• Strain cooled sauce.
• Using an injecttion needle inject liquid into the turkey throughout all the breast and thighs.
• Making one hole inject 1/3 of the liquid and move needle 1/3 of a turn to inject a 1/3 turn again and inject remaining.
• (This is so you are not putting holes all over the turkey).
• 2 injections per thigh and 3 per breast should be good.
• This can be marinaded 1-24 hours before you cook the turkey. Any that oozes out rub gentle over the turkey.
• Proceed to grill, fry or roast your turkey.

TURKEY WITH BROWN-SUGAR GLAZE

Steps:

• Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.
• Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.
• Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
• When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil, if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy.