or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Meat Selection and Processing › Good injection recipe for turkey?
New Posts  All Forums:Forum Nav:

Good injection recipe for turkey? - Page 2

post #21 of 30
Quote:
Originally Posted by Trayhart View Post

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?

Smokin Vegas has not been around in awhile. Judging from the amount of Salt in the recipe, I would venture a guess that she is using a Liter of each. I would start with the 1/8C Kosher Salt or 1T Table Salt and go from there. This will be enough injection for 2 birds of any size. Cut it in half if you are only doing one turkey. Inject in multiple places and let the bird rest in the Refer overnight for the flavors to soak into the meat. There will be no issue Smoking but I fear that much Sugar leaching out in a Deep Fryer may burn and get bitter...JJ


Edited by Chef JimmyJ - 11/19/12 at 7:33pm
post #22 of 30

I don't inject either... many reasons  , and I like a clean looking slice , when plated...no streaks or over seasoned spots of "injection" juice.....replace the "Plastic" thermo. thingy with the Probe , and no leaks either.biggrin.gif

post #23 of 30

There are some good recipes online.  I liked the idea I saw the beer.  I keep it simple: butter and Tony Chachere's (Louisiana cajun all spice). You may want to cut the butter with something depending on your taste.  

post #24 of 30

I tried the recipe supplied by BBQ-Boy near the begining of this thread, on a turkey a couple weeks ago. It came out very good. You could tell there was some kind of flavor there, but no one ingredient overshadowed anything else, or the taste of the meat.


Edited by mneeley490 - 11/20/13 at 1:42pm
post #25 of 30
Quote:
Originally Posted by oldschoolbbq View Post
 

I don't inject either... many reasons  , and I like a clean looking slice , when plated...no streaks or over seasoned spots of "injection" juice.....replace the "Plastic" thermo. thingy with the Probe , and no leaks either.biggrin.gif

Does anyone have this problem with streaks or over seasoned spots because this is the first i've heard of it?

post #26 of 30

If you use a commercial injection ,you may get brown streaks in your slices. That's the slices i want!

post #27 of 30

The recipe I used did not make dark streaks.

post #28 of 30

1 cup Chicken broth

1 stick butter

1 Tbsp of Red Hot sauce

1 tsp of garlic

1 tsp of cajun seasoning

post #29 of 30

I just use one yesterday for my first time injecting, I always do brine and wanted to change. I used the following:

 

1/2 cup  olive oil

1/2 cup of beer

1 tbs Tiger sauce

1/2 shot of Chivas Regal 12 years

a pinch of kosher salt under the breast skin

to the fridge uncovered overnight

 

End up with a juicy tasty breast, not dry, not mushy; the skin was crispy. The turkey was a little over 12 lbs butterball Premium (I always brine the Fresh one). I did get the recipe from bbqpitboys.com.

post #30 of 30

Guys,

 

My 5 cents here... I injected a turkey breast with pineapple juice diluted 50-50 with water, and also a mixture of 25% pineapple juice, 25% kiwi juice and 50% water. Terrific results combined with smoke. I would not go for any fat containing injections - that means, no butter, no oil. I want purely the flavour, not the fat in that slice.

 

Thanks!

 

Ed

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meat Selection and Processing
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Meat Selection and Processing › Good injection recipe for turkey?