I like experimenting with flavors. I make a wine Parmesan chicken sausage that we really like, so after injecting and spatching a turkey for Thanksgiving, the process is on my mind and I thought to myself that mixing up some vegetable stock my normal way but adding wine and granulated Parmesan might be a good thing injected in poultry, or it could be a disaster as I realize the cheese will stay where I inject, but hoping it will melt and move in the meat some at least flavor wise. The bird is on the Yoder now, so this is a work in progress. I’ll post the process but we will have to wait for the finish in a few hours. This is a 6.5# bird.
I make up my injection with 10% meat weight. I figure poultry to be about 60/40 meat to skeleton (carcass) we are only injecting meat so 60% of 6.5# is roughly 4.0# meat. So converting to grams I have 1770.0g of meat. From there 10% meat weight is broth which would be 177.0g but I want to mix in 25% Riesling wine, so reduce the broth to 133.0g add wine at 44.0g total of 177.0g liquid.
I simmer the stock and wine for 5min to reduce the alcohol in the wine. Cool until tepid about 90* then dissolve 0.4% STPP
Then dissolve 1.0% salt
Then 0.5% sugar
Then i eyeballed the Parmesan while weighing the whole pan and came up with 26.0g parm.
Then added one cap full liquid onion juice and same for liquid garlic.
Then injected with my open ended needle. Standard injection needle will plug.
Then I mixed about a long 1/4 stick room temp butter with eyeballed, granulated garlic, fresh cracked pepper, a little kosher salt, juice of 1/2 a small lemon and its zest. To rub under skin direct on the meat.
Finished the bird off with some carne asada seasoning that should keep with the citrus notes. See ya in a couple few hours.
I make up my injection with 10% meat weight. I figure poultry to be about 60/40 meat to skeleton (carcass) we are only injecting meat so 60% of 6.5# is roughly 4.0# meat. So converting to grams I have 1770.0g of meat. From there 10% meat weight is broth which would be 177.0g but I want to mix in 25% Riesling wine, so reduce the broth to 133.0g add wine at 44.0g total of 177.0g liquid.
I simmer the stock and wine for 5min to reduce the alcohol in the wine. Cool until tepid about 90* then dissolve 0.4% STPP
Then dissolve 1.0% salt
Then 0.5% sugar
Then i eyeballed the Parmesan while weighing the whole pan and came up with 26.0g parm.
Then added one cap full liquid onion juice and same for liquid garlic.
Then injected with my open ended needle. Standard injection needle will plug.
Then I mixed about a long 1/4 stick room temp butter with eyeballed, granulated garlic, fresh cracked pepper, a little kosher salt, juice of 1/2 a small lemon and its zest. To rub under skin direct on the meat.
Finished the bird off with some carne asada seasoning that should keep with the citrus notes. See ya in a couple few hours.
