I inject with Cajun injector. I usually use a mixture of Creole Butter and Creole Garlic.
This is what works for me.
3 ounces in each breast. – Use only 2 injection points.
One high on the thick part of the breast( 2 ounces) and one on the lower part(1 ounce).
Move the injection needle in different places to distribute the mix.
2 ounces in each thigh
1 ounce in each legs and wings
Rub it inside and out with Tony’s and lower into the fryer.
I have been doing it for almost 20 years.
For those who say they will never
fry a turkey because it is too risky, my hat’s off to you. It is imperative to know your limitations.
For the rest of us who can follow simple instructions, frying is the way to go.
BayouChileHead – I would be interested in your homemade injector.