Turkey Brine And Injection Marinade Recipes

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TURKEY BRINE AND INJECTION MARINADE



Turkey Brine and Injection Marinade image

I have been playing with this recipe for awhile, and I know it's is too late for the holidays this year, but there's always next year, and it's good for fried or smoked or barbecued turkey at any time of year. It's also good for chicken or a pork loin... just divide in half, or make a full batch and refrigerate half for next time. Prep time does not include 24+ hours brining time or cooking time.

Provided by Toby Jermain

Categories     Whole Turkey

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 21

1 cup kosher salt
1/2 cup brown sugar
4 cups boiling water
2 tablespoons balsamic vinegar
2 -4 tablespoons white balsamic vinegar (so called)
1 tablespoon Worcestershire sauce
2 tablespoons white wine worcestershire sauce
1 head garlic, finely chopped or 1 tablespoon garlic granules, to taste
1 medium onions, finely chopped or 2 teaspoons onion powder, to taste
1 tablespoon black peppercorns
1 teaspoon dried thyme, lightly crushed
2 teaspoons whole allspice
1 tablespoon dried basil, lightly crushed
1 teaspoon dried oregano or 1 teaspoon dried marjoram, lightly crushed
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
2 teaspoons creole seasoning (we use Tony Chachere's or Paul Prudhomme's, usually Tony's)
1 teaspoon crushed red pepper flakes or 1/2 teaspoon cayenne pepper, to taste
1/2 cup extra virgin olive oil (at least a couple tablespoons is highly recommended) (optional)
1 (12 lb) turkey, thawed completely if frozen
2 (7 lb) bags ice cubes (or equivalent from your freezer)

Steps:

  • You will also need 1 Ice chest just large enough to hold the bird, brine, and ice (not too big, bird must be submerged) and 1 Brine injector (preferred), or a large (50+cc) hydodermic with large diameter needle.
  • Stir salt and sugar into boiling water until completely dissolved.
  • Add remaining ingredients, except olive oil, and allow to set for at least 30 minutes for flavors to develop.
  • Taste; brine will be very salty; that’s why it is called ‘brine’.
  • Adjust any or all ingredients to your taste, keeping in mind that tastes should be quite assertive.
  • Thoroughly blend everything in a food processor or blender.
  • Whisk or blend in olive oil, and strain about half into a cup or bowl for injecting, returning all strained solids to the half to be used for brining.
  • Thaw your turkey completely, if frozen.
  • Better yet, get a fresh turkey that hasn’t been injected with all of the artificial quote ‘butter’ unquote stuff, so the only thing in the bird is what YOU put inside the bird!
  • Remove and reserve the neck and innards for gravy making, or discard them if you are not a gravy freak.
  • Wash the bird thoroughly inside and out, drain well, and pat dry with paper towels.
  • Use a 2 ounce (about) brining injector or a BIG (50+ cc) ‘hypodeemic nerdle’ to inject the bird with the strained brine.
  • Inject in at least 3-4 sites on each side of the breast, 2-3 in each thigh, and 2-3 into the meaty part of each drumsticks, pushing the needle in deep and injecting about 1/3 of the brine deep, pulling the needle back about a third, injecting another third of the brine, and repeating after pulling the needle back another third of its length.
  • Pour any remaining injection-brine with the half to be used for brining.
  • Place 1 bag of ice in the bottom of the ice chest, place the turkey on top, and pour all of the brine over the turkey.
  • Dump the remaining bag of ice over the turkey, and add enough very cold water to just cover the bird.
  • Slosh things around enough to combine the brine with the additional water, ice, and the turkey, and make sure the brine gets into the turkey cavity.
  • Close the ice chest, and set in a cool place to marinate.
  • After about 7-8 hours, turn the turkey over, top to bottom, and do it again after another 7-8 hours.
  • Add more ice only if everything melts; don’t bother otherwise.
  • After a total of at least 24 hours, you are ready to cook your bird any way you desire, stuffed or not stuffed, roasted, fried, nuked, whatever.
  • Just be sure to drain the turkey well and pat it dry before cooking by your desired method.
  • Throw away all of the brine, remaining ice, etc.
  • ,and thoroughly wash your ice chest before using it for more legitimate purposes, such as storing beer and wine to go with your ‘wonnerful’ turkey dinner.
  • Notes: This marinade/brine can also be used for chicken or pork-- just half the recipe, and follow the general instructions using smaller amounts-- or make a full recipe of the brine/marinade and save half in the fridge for next time.
  • If you are lucky enough to actually have a fridge large enough and empty enough to hold a turkey for a day or so, forget the ice chest and most of the ice, and brine your bird in a plastic bag large enough to hold the bird and brine, squeezing out all of the air, and just turn it over every 7-8 hours so things marinate evenly.

MY FAVORITE TURKEY BRINE



My Favorite Turkey Brine image

Provided by Ree Drummond : Food Network

Time P1DT25m

Yield 18 servings

Number Of Ingredients 9

3 cups apple cider
2 cups brown sugar
1 cup kosher salt
3 tablespoons tricolor peppercorns
5 whole bay leaves
5 cloves garlic, minced
4 sprigs rosemary, leaves stripped off
Peel of three large oranges, removed in large strips
1 turkey

Steps:

  • Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
  • Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
  • When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
  • Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.

CAJUN TURKEY INJECTION (BRINE)



Cajun Turkey Injection (Brine) image

Provided by Food Network

Categories     condiment

Yield 8

Number Of Ingredients 6

2 tablespoons kosher salt
2 teaspoons garlic powder
2 teaspoons white pepper
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 cup melted butter

Steps:

  • Blend all of the dry ingredients then mix with the butter.
  • Inject into the turkey prior to deep frying (the injector must have a discharge nozzle of at least 1/16th of an inch). This recipe is enough for 1 (10 to 12 pound) turkey.

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

TURKEY BRINE



Turkey Brine image

Keeping your bird juicy isn't that hard-all you need is the right seasoning and a really large fridge. Brining is the first step in our roasted turkey recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes enough brine for one 18- to 20-pound turkey

Number Of Ingredients 13

7 quarts (28 cups) water
1 1/2 cups kosher salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
1 bottle dry Riesling
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme

Steps:

  • Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool 5 minutes.
  • Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once.

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Top Asked Questions

How to inject a Turkey with a marinade?
Load the injector needle with the marinade. 6. Inject the hot and spicy marinade into the turkey. 7. Unlike other injection marinades, only inject small amounts of the marinade in each place to avoid large pockets of hot sauce. 8. Three injections on the breast and two injections on each thigh should be ideal.
What is an injection marinade?
An injection marinade works from the inside, tenderizing and flavoring the meat while it slowly spreads through the bird. Injection marinades can be used with traditional turkey marinades, turkey rubs, and even turkey brines.
Should I brine or Inject my Turkey?
The key is to use a brine and injection with similar flavors. This is because the brine does add flavor to the turkey. If you go with completely different flavors, it’s not going to work. Our brine recipe uses flavors that complement this injection recipe.
What ingredients do you put in a Turkey injection recipe?
Sage, onion, chives, thyme, garlic, cayenne, pepper, oregano, and lemon are just a few flavors that pair beautifully with turkey. Injection recipes use herbs, citrus, and other ingredients that compliment the turkey’s flavor. What ingredients are used in a turkey injection recipe? Simple ingredients with big flavor.

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