Turkey Injection Recipes

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.

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!

PERFECTLY PAIRED TURKEY INJECTION MARINADE AND RUB

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.

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.

GREAT INJECTED, SMOKED TURKEY!

Steps:

• 1. First of all; when you inject any kind of meat or fish when it's raw, and let it marinade for a while, the flavours of your injection will become a part of it. Just think about injecting a leg of lamb with a marinade made garlic or mint and then smoke it slowly in the oven by adding dried garlic and dried mint infused olive oil on the fire or hot coals.
• 2. Even the most boring tasting fish can be injected with lemon and basil for example for a unique taste. The possibilities are endless, I can't name them all here but I do believe that it's definitely an underdog cooking technique then never got the credit it deserves!
• 3. There also are a few different approaches to smoking, but the most important thing to understand is that you have to trap the smoke around your product in order to really add the smokey taste! This can be done by wood or other dried products or with coals and sprinkling over infused oil, or fresh products to create flavorful smoke!
• 4. For starting, buy your turkey at least 1 day before serving it, so you can inject it with your secret infusion! Everyone should make up his own infusion, it's so simple!
• 5. Chop half a lemon (don't peel it), and put them in some white or red wine with 2 thyme sprigs, a few sage leaves and some crushed pepper but no salt! Let it infuse on a low heat for about 30 minutes, sieve, add the sugar and boil it down to about 3/4 cup.
• 6. Inject this infusion as evenly as possible in your turkey, then fill it it (it's still the day before serving!) with al the other ingredients, except the butter, salt and lemon. You can chop them up roughly for a better result.Then leave the turkey covered in the refrigerator for the night.
• 7. Then about 3 to 4 hours before serving (depends on the size of the turkey), heat up the orange in a microwave or oven and take some kitchen rope. Then tie the orange between the legs of the turkey. Rub the butter over the chicken and roast uncovered in the oven for 2 to 3 hours on 90 C° (about 200 F)
• 8. Take the turkey out of the oven, and heat it up to a high heat. Then just 20 minutes before you put it on the table, rub it again in butter, but this time with pepper, salt an other spices you want. Then give it quickly a nice color to serve.

DEEP FRIED TURKEY INJECTION - BUTTER CREOLE

Steps:

• Melt butter slowly as not to burn.
• Add rest of ingredients and mix well.
• (I place in a covered bowl and shake vigorously).
• Inject into your turkey and allow to sit for one hour or more before deep frying.
• HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy!
• It worked great!

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.

FRIED TURKEY INJECTION

Steps:

• Add all ingredients to a small pot over medium heat and simmer for 30 minutes until slightly reduced.
• Allow injection to come to room temperature and add to a injector.
• Clean the turkey thoroughly inside and out.
• Once the turkey is completely thawed out and room temperature, place injection needle all over turkey particularly in meaty areas like breasts and thighs and inject liquid inside of turkey. If some comes out, just rub on the outside. (2-3 injections per thigh and 3-4 per breast should be good but the more the merrier if you want more flavor). Allow marinade to sit up to 24 hours.
• The longer the better!
• Thoroughly sprinkle the turkey with cajun seasoning and rub in.

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.

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.