Seems like everyone holds Tony Chacheres in pretty high regard for both marinades and seasoning here, so I was going to go with that marinade. I was on the site yesterday and it looks like each bottle comes with it's own injector? So I guess I won't need to buy one?
Can you guys/gals give me the basics of what you do? Are you just taking a piece of meat and jabbing it with the needle as many times as you can or does it go in certain places on the meat?
And I have seen people talking about brining then injecting whole turkeys. I'd like to try that sometime before Thanksgiving so I can get some practice in. That is a good example, where are you injecting the turkey? Anywhere you can get the needle?
That's what I guess I don't understand. Are you looking to stick the needle in once or twice for injection or are you looking to do it 25 times all over the place?
Any advice appreciated.