Deep Fried Turkey Flavor Injector Marinade Recipes

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PERFECTLY PAIRED TURKEY INJECTION MARINADE AND RUB



Perfectly Paired Turkey Injection Marinade and Rub image

This delicious marinade paired with the rub gives your turkey just the right amount of flavor while helping to make it melt-in-your-mouth tender and juicy. Great for deep frying or just plain old roasting.

Provided by my4teengirls

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 12h50m

Yield 16

Number Of Ingredients 13

1 cup chicken broth
½ cup lemon juice
½ cup butter, melted
1 clove garlic, minced
1 teaspoon English mustard powder
1 teaspoon minced fresh ginger
1 cup butter, softened
3 sprigs fresh rosemary, leaves stripped and finely chopped
2 sprigs fresh thyme, leaves stripped and chopped
2 small cloves garlic, minced
1 (14 pound) whole turkey, neck and giblets removed
1 tablespoon olive oil, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Stir chicken broth, lemon juice, 1/2 cup melted butter, 1 clove garlic, mustard powder, and ginger together in a bowl. Cover bowl with plastic wrap and refrigerate marinade for flavors to blend, about 30 minutes.
  • Mix 1 cup softened butter, rosemary, thyme, and 2 cloves garlic together in a bowl until rub is evenly combined.
  • Separate skin from the meat of the turkey by running your hand under the skin to separate. Spoon rub mixture evenly under the skin in several different parts of the turkey.
  • Pour marinade into a meat injector and inject the meatiest parts of turkey with marinade, changing the angle of the needle several times.
  • Brush turkey with olive oil and season with salt and pepper; place in roasting pan and cover with plastic wrap. Refrigerate turkey for 12 to 24 hours.

Nutrition Facts : Calories 800.1 calories, Carbohydrate 1 g, Cholesterol 316 mg, Fat 50 g, Fiber 0.1 g, Protein 81.4 g, SaturatedFat 20 g, Sodium 440.8 mg, Sugar 0.3 g

EMERIL'S FRIED TURKEY



Emeril's Fried Turkey image

You will need a turkey rig to fry the turkeys and syringes to inject them.

Provided by Emeril Lagasse

Categories     main-dish

Number Of Ingredients 23

1/2 cup Emeril's Creole Seasoning (Essence), recipe follows
2 tablespoons Worcestershire sauce
1 tablespoon liquid Zatarian's Concentrated Crab and Shrimp Boil (optional)
1/4 teaspoon cayenne
pinch ground cloves
1/4 cup apple cider
1 tablespoon ground allspice
1 cup salt
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
1 tablespoon salt
2 turkeys (8 to 10 pounds each)
about 10 gallons peanut oil
1 tablespoon black pepper
1 tablespoon onion powder
2 1/2 tablespoons paprika
1 tablespoon cayenne pepper
2 tablespoons salt
1 tablespoon dried leaf oregano
2 tablespoons garlic powder
1 tablespoon dried thyme

Steps:

  • To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.
  • Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.
  • To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

DEEP-FRIED TURKEY MARINADE



Deep-Fried Turkey Marinade image

This is a great recipe a friend gave to my father two years ago. It is easy, and allows you to have more room in the oven for other holiday favorites. It is also the most tender turkey I've ever made. This rub is appropriate for a 12 to 14 pound turkey.

Provided by BDWERNER

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 8h

Yield 15

Number Of Ingredients 5

1 (16 ounce) bottle Italian dressing
½ cup cayenne pepper
½ cup black pepper
1 cup Creole seasoning
2 tablespoons garlic powder

Steps:

  • In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 11.3 g, Fat 9.4 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 1994.6 mg, Sugar 3 g

DEEP FRIED TURKEY FLAVOR INJECTOR MARINADE



Deep Fried Turkey Flavor Injector Marinade image

Make and share this Deep Fried Turkey Flavor Injector Marinade recipe from Food.com.

Provided by Dominick and Amanda

Categories     Whole Turkey

Time 7m

Yield 1 turkey, 10-12 serving(s)

Number Of Ingredients 9

1/2 cup orange juice
1/4 cup water
1 1/2 tablespoons salt
1/2 tablespoon black pepper (may also use white pepper)
1 tablespoon onion powder
5 -6 garlic cloves, minced
1/2 tablespoon paprika
1 teaspoon chili powder
1/2 teaspoon cayenne pepper

Steps:

  • Mix all ingredients in food processor or blender.
  • Mix until thoroughly blended (about 2-4 minutes).
  • Transfer into flavor injector and inject turkey in several places.
  • Deep fry turkey as usual (about 3 minutes per pound).

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