Cajun Turkey Injection Brine Food

CAJUN BRINED TURKEY-TWO WAYS

Steps:

• Two days before cooking: Combine the Spanish paprika, New Mexican chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol and cayenne in a small bowl. Remove 1/4 cup for another use, such as the Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket. Whisk in half of the remaining spice rub, the garlic, bay leaves and onion. Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt. Let air-dry in the refrigerator for 24 hours.
• In The Big Green Egg: Light a large chimney filled with charcoal briquettes (about 5 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill. Top with some of the soaked wood chips if using. Put in the ceramic plate, then the grill rack. Put the cover on and let the grate heat up. Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub. Tie the legs together. Adjust the grill vents to get and maintain an internal temperature of 350 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer inserted in the thigh reads 165 degrees F. Remove from the grill, tent with foil and let rest for 30 minutes before carving.
• In the Caja China: Prepare the charcoal briquettes according to the instructions that come with the box. Put the roasting pan with its rack (comes with the box) inside, and put the turkey breast-side down on the rack. Put on the top and fill with charcoal. After 30 minutes, flip the turkey breast-side up and continue cooking for about 1 more hour, until a meat thermometer inserted in the thigh reads 165 degrees F. Add charcoal as necessary according to the box instructions. Remove from the box, tent with foil and let rest for 30 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.

CAJUN TURKEY INJECTION MARINADE

Steps:

• Gather the ingredients.
• Place all of the ingredients in a saucepan. Simmer over medium-low heat until the butter is completely melted. Stir well and continue cooking until the sauce has completely liquefied.
• Remove from the heat and let the mixture cool for at least 5 minutes.
• Use while still warm enough to remain in a liquid state. Inject directly into the breast, leg, and thigh meat. Do this a few times to make sure the marinade is well dispersed throughout the turkey. Wipe away any excess that may leak out. Deep-fry or roast as desired.

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.

INJECTION MARINADE FOR TURKEY FRY

Steps:

• Stir together well.
• Make sure it is emulsified before drawing up into injector.
• Inject turkey with marinade.
• Rub turkey with cajun spice rub and deep fry.
• Best if injected 4 hours before.

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.

TURKEY BRINE AND INJECTION MARINADE

Steps:

• You will also need 1 Ice chest just large enough to hold the bird, brine, and ice (not too big, bird must be submerged) and 1 Brine injector (preferred), or a large (50+cc) hydodermic with large diameter needle.
• Stir salt and sugar into boiling water until completely dissolved.
• Add remaining ingredients, except olive oil, and allow to set for at least 30 minutes for flavors to develop.
• Taste; brine will be very salty; that’s why it is called ‘brine’.
• Adjust any or all ingredients to your taste, keeping in mind that tastes should be quite assertive.
• Thoroughly blend everything in a food processor or blender.
• Whisk or blend in olive oil, and strain about half into a cup or bowl for injecting, returning all strained solids to the half to be used for brining.
• Thaw your turkey completely, if frozen.
• Better yet, get a fresh turkey that hasn’t been injected with all of the artificial quote ‘butter’ unquote stuff, so the only thing in the bird is what YOU put inside the bird!
• Remove and reserve the neck and innards for gravy making, or discard them if you are not a gravy freak.
• Wash the bird thoroughly inside and out, drain well, and pat dry with paper towels.
• Use a 2 ounce (about) brining injector or a BIG (50+ cc) ‘hypodeemic nerdle’ to inject the bird with the strained brine.
• Inject in at least 3-4 sites on each side of the breast, 2-3 in each thigh, and 2-3 into the meaty part of each drumsticks, pushing the needle in deep and injecting about 1/3 of the brine deep, pulling the needle back about a third, injecting another third of the brine, and repeating after pulling the needle back another third of its length.
• Pour any remaining injection-brine with the half to be used for brining.
• Place 1 bag of ice in the bottom of the ice chest, place the turkey on top, and pour all of the brine over the turkey.
• Dump the remaining bag of ice over the turkey, and add enough very cold water to just cover the bird.
• Slosh things around enough to combine the brine with the additional water, ice, and the turkey, and make sure the brine gets into the turkey cavity.
• Close the ice chest, and set in a cool place to marinate.
• After about 7-8 hours, turn the turkey over, top to bottom, and do it again after another 7-8 hours.
• Add more ice only if everything melts; don’t bother otherwise.
• After a total of at least 24 hours, you are ready to cook your bird any way you desire, stuffed or not stuffed, roasted, fried, nuked, whatever.
• Just be sure to drain the turkey well and pat it dry before cooking by your desired method.
• Throw away all of the brine, remaining ice, etc.
• ,and thoroughly wash your ice chest before using it for more legitimate purposes, such as storing beer and wine to go with your ‘wonnerful’ turkey dinner.
• Notes: This marinade/brine can also be used for chicken or pork-- just half the recipe, and follow the general instructions using smaller amounts-- or make a full recipe of the brine/marinade and save half in the fridge for next time.
• If you are lucky enough to actually have a fridge large enough and empty enough to hold a turkey for a day or so, forget the ice chest and most of the ice, and brine your bird in a plastic bag large enough to hold the bird and brine, squeezing out all of the air, and just turn it over every 7-8 hours so things marinate evenly.

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 DEEP FRIED TURKEY

Steps:

• Rinse turkey inside and out.
• Mix 1 part crab boil concentrate to 4 parts water.
• Combine dry ingredients with crab boil solution.
• Adjust seasoning to taste.
• Inject turkey (approximately 2" apart) with mixture using syringe (available from gourmet kitchen stores.).
• Cover turkey with foil and refrigerate overnight.
• Heat oil to 350°F
• CAUTION: Use a fryer thermometer to monitor the oil. It may ignite if the temperature goes beyond 375°F.
• Put turkey in basket and CAREFULLY lower it into the pot.
• Cook 5 minutes per pound.
• Check in 1 hour using a meat thermometer (you're looking for an internal temperature of 180F).