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Good injection recipe for turkey?

post #1 of 28
Thread Starter 

Does anybody have a good/great recipe for a turkey injection. I have a turkey that has nothing injected or brined into it.  I want to do something to enhance the flavor, and moisture during cooking.  I don't want to brine (for a few reasons).   I was thinking of injecting apple juice +butter+salt+ spices.  I haven't figured out what spices to use.

 

Any ideas???

post #2 of 28

We use butter & chicken broth.

post #3 of 28

I will be injecting clarified butter and cayenne pepper this time - though now I'm thinking about adding some turkey stock to the mix. (Thanks Al.)

post #4 of 28

If I brine and than inject with some applewood smoke, will that work out?

post #5 of 28

Try this: Beer injection sauce
Ingredients: 1/4 C. apple juice or apple cider
1-2 stick Butter
1/2 C. good quality honey
1 C. medium bodied ale
2 tsp. poultry seasoning
1 tsp. Cajun seasoning
2 tsp. garlic juice
1 1/2  tsp. onion powder
1/2 tsp. white pepper
1/2 tsp. Salt

Instructions:

1. In a small blender, combine the apple juice, garlic juice, and Cajun seasoning.
Blend until fine and well mixed.
2. In a small saucepan, warm the apple juice mixture with the honey until the two are well
integrated. Add the beer, salt, and pepper.
3. Inject this into the turkey while it's still warm or it will become too thick!

 

post #6 of 28

I think you are missing out on not brining it but if you don't want to I would to with Al and use butter and chicken broth and any other seasonings that you may want in there.

post #7 of 28
Quote:
Originally Posted by rbranstner View Post

I think you are missing out on not brining it but if you don't want to I would to with Al and use butter and chicken broth and any other seasonings that you may want in there.

I agree, I will never smoke a turkey unbrined again, there is a diference of night and day.



Here is the injection I use after brining.

 

Poultry Injection

1 Package Zesty Italian Dressing mix

1/4 tsp Ground Cloves

1 tsp Cajun Spice (Louisiana Cajun Seasoning)

1 1/2 tsp Garlic Powder
1 1/2 tsp Celery Seed

1 1/2 tsp Pickling spice

1 Tbsp Dark Brown Sugar
4 Tbsp melted non salted Butter
2 C Apple Cider
         

Place every thing but the butter and cider in a spice grinder and grind fine. Heat cider, add ground spices, and melted butter

post #8 of 28

A simple butter and garlic is good. But I too prefer a brine and cure.

post #9 of 28

What are your reasons for not brining? I swear by brine. I brined a pork loin the other day and was amazed at how it turned out. Just curious is all.

post #10 of 28

i use cajun injector garlic and butter plus i heat it up in a small pan and add in about a half a cup of honey and melt it in let it cool a bit then shoot it up then on to the smoker

 

post #11 of 28

I have only tried injecting once and that was a disaster...I melted a Stk of Butter with my Rub and a Cup of Chix Broth...I stuck the needle, maybe a 1/32 hole, Diagonal end, in the the Cold Turkey and as soon as the Butter hit the needle it Solidified and stopped dead!....So how are you guys injecting Garlic Butter or Butter and Broth?... Thanks...JJ

post #12 of 28
Quote:
Originally Posted by Chef JimmyJ View Post

I have only tried injecting once and that was a disaster...I melted a Stk of Butter with my Rub and a Cup of Chix Broth...I stuck the needle, maybe a 1/32 hole, Diagonal end, in the the Cold Turkey and as soon as the Butter hit the needle it Solidified and stopped dead!....So how are you guys injecting Garlic Butter or Butter and Broth?... Thanks...JJ



just bumping this because I would like to know the answer as well. I will be doing my first injection on a turkey breast soon and looking for a honey type injection. looking at some injections on here and a lot say butter

post #13 of 28

I have been using the Tony Chachere's Creole Butter injectable marinade as a base when I want to use butter in my injection. I don't like it by itself, but it is easy to add your own spices (including broth)  to enhance the flavor. I have had some very good results with it.

 

post #14 of 28
Just my opinion but why in the world would you brine the inject? When you brine thru osmosis it sucks the brine and spices into the turkey. When you inject your just trying to do the same thing but not as effective. I use to inject a few till I tried bring and now never do. I also just brine over night mostly so it's not like it takes much work. You really dont even need a refrigerator with a cooler and some ice. Just asking because I am curious.
post #15 of 28
I never inject I just brine.
post #16 of 28

I always brine, but sometimes I inject as well. It just adds more flavor.

post #17 of 28

I use half ginger ale and half cranberry juice, 1 cup of brown sugar, 2 tablespoon of poultry seasoning, 1 tablespoon each garlic and 1 of onion powder and 1/8 to 1/4 cup of salt.   Tastes like thanksgiving in each bite.  Everybody has their own recipe each good.  Sometimes I do inject the brine into the breast of the turkey to get it next to the bone.  Make sure you fill the cavitity of the bird with the mixutre.

post #18 of 28

We have really good luck ejecting turkey with lemon juice or apple juice and EVOO.  We even did that before we got our smoker. 

post #19 of 28

How much ginger ale and how much cranberry juice.  Also, what size turkey is this recipe for?  Finally, you are a turkey smoker, have you ever deep fried your turkey?

post #20 of 28

I use chicken broth, apple butter, melted butter along with garlic powder and onion powder. Heat it up a little and mix well. Then inject throughout the turkey. Works for me.

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