PERFECTLY PAIRED TURKEY INJECTION MARINADE AND RUB
This delicious marinade paired with the rub gives your turkey just the right amount of flavor while helping to make it melt-in-your-mouth tender and juicy. Great for deep frying or just plain old roasting.
Provided by my4teengirls
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 12h50m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 800.1 calories, Carbohydrate 1 g, Cholesterol 316 mg, Fat 50 g, Fiber 0.1 g, Protein 81.4 g, SaturatedFat 20 g, Sodium 440.8 mg, Sugar 0.3 g
INJECTOR SAUCE FOR POULTRY AND CAJUN RUB
This two-in one recipe is from my all-time favorite grilling cookbook: "How to Grill"; by Stephen Raichlen. Submitted by request.
Provided by Fauve
Categories Sauces
Time 15m
Yield 12-14 lb. turkey
Number Of Ingredients 14
Steps:
- INJECTOR SAUCE- Combine chicken broth butter, lemon juice and rub in a saucepan and cook over medium heat, just until butter is fully melted.
- Taste, adjust seasoning to your taste, if necessary.
- Let mixture cool to room temperature before loading turkey injector or kitchen syringe.
- Follow injector and/or recipe directions to inject poultry with sauce before grilling.
- CAJUN RUB- Combine all ingredients (under"Cajun Rub") into a mixing bowl and stir or use hands to mix thoroughly.
- Store this in an airtight container away from heat or light will keep for at least 6 months.
- (**Asidefrom being a vital part of injector sauce, this rub also lends a Cajun accent to anything you sprinkle it on; especially chicken, steak and seafood. Use 2 to 3 teaspoons per pound of meat.).
Nutrition Facts : Calories 40.6, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 2411.4, Carbohydrate 2.9, Fiber 1.4, Sugar 0.5, Protein 0.8
BEER N' BUTTER POULTRY INJECTION
Use this marinade to reach deep into the meat of poultry. It works really well on turkey. Make sure the mixture is warm to keep the butter in liquid form. I also add some Cajun seasoning to the mixture. Double it and refrigerate leftover mixture for later use; just rewarm.
Provided by Luvs 2 Cook
Categories Low Protein
Time 20m
Yield 1 3/4 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is disolved and the sauce is even and runny. Keep warm (but not hot) to inject.
Nutrition Facts : Calories 1018.2, Fat 105.4, SaturatedFat 66.7, Cholesterol 278.9, Sodium 9774.4, Carbohydrate 12.9, Fiber 0.9, Sugar 2.5, Protein 3.7
CAJUN FRIED TURKEY INJECTION SAUCE
Nothing flavors your turkey or other poultry better than injecting the marinade deep into the meat. This is a very easy recipe--enjoy!
Provided by Pokey in San Antonio
Categories Cajun
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 111.6, Fat 2.9, SaturatedFat 0.7, Sodium 9901.8, Carbohydrate 15.1, Fiber 1.6, Sugar 7.3, Protein 7.1
FRIED TURKEY RUB WITH CAJUN INJECTION
This recipe came from a Southern gal who obviously knows her food. She wrote on the recipe "the basis for a good fried turkey is the rub." I must say I agree with her on this one, this is the only way we cook our turkey now. The rub and injection are a great combination--I guarantee a moist, flavorful bird. Cooking times are estimated based on the size of your bird.
Provided by Zetty66
Categories Whole Turkey
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 81.1, Fat 1.3, SaturatedFat 0.3, Sodium 1838.8, Carbohydrate 15.5, Fiber 4.1, Sugar 5.4, Protein 2.2
CAJUN INJECTOR SAUCE FOR TURKEY OR CHICKENS
Cajun Injectors became all the craze awhile back.The orginals bored my to death so here are some of my twists. The first time I injected my Thanksgiving turkey everyone there loved it.
Provided by Lucinda Jordan
Categories Turkey
Time 30m
Number Of Ingredients 8
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!!
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