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Thread: Injecting the turkey?

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    jglass's Avatar
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    Default Injecting the turkey?

    Does anyone do the turkey injections? I was talking to someone who swears by it.

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    I have used an injector on lots of stuff. Sure, it works great. Just go easy on flavor. I find a lot of people go too hard on the flavorings and make a meat taste unnatural.

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    CanMan's Avatar
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    Amazing things happen when you shoot up a bird.....

    Beer n' Butter Poultry Injection

    1/2 pound butter
    1/2 can beer
    2 tablespoons salt
    2 tablespoons Worcestershire sauce
    2 tablespoons Tabasco
    1 tablespoon soy sauce
    2 teaspoons garlic powder
    2 teaspoons onion powder

    Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is dissolved and the sauce is even and runny. Keep warm (but not hot) to inject.

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    Injection Marinade


    1/2 c. butter, melted
    1/4 c. canola oil
    4 T. Worcestershire sauce
    1 t. garlic
    1 t. onion powder
    1/2 t. sage
    1/2 t. thyme

    Bring mixture to a boil . Let cool, strain and shoot.

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    jglass's Avatar
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    How about olive oil? I watched a few videos online of olive oil being injected into the bird. Thanks for the recipes guys!

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    jglass's Avatar
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    This injection sounds good. I need to get some chicken broth made up before Thanksgiving.

    Turkey Injection Sauce With Honey, Herbs and Spice

    1 cup reduced-sodium chicken broth
    1/4 cup garlic oil
    1 teaspoon salt
    1/4 cup honey
    1 tablespoon hot sauce
    3 tablespoons worcestershire sauce
    1 sprig fresh rosemary
    1 fresh sage leaf
    1 bay leaf
    1 sprig fresh thyme

    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.

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