Turkey Injection Recipes

HOMEMADE TURKEY INJECTION SEASONING

Steps:

• Whisk together all ingredients in a small bowl until combined and smooth.
• Inject into turkey before cooking.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

CAJUN TURKEY INJECTION (BRINE)

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.

TURKEY INJECTION RECIPE

Steps:

• Melt the butter, add the rest of the ingredients, mix well, and let cool.

TURKEY INJECTED WITH RANCH DRESSING

Steps:

• Combine the mayonnaise, milk, parsley, dill, vinegar, salt, garlic powder, garlic salt and pepper in a blender and process until smooth, about 2 minutes. Measure out 3/4 cup of the ranch dressing and set the remainder aside for serving at the table.
• Fill a turkey injector with the 3/4 cup ranch dressing and inject 2 tablespoons of the dressing into each thigh of the turkey, 1 tablespoon into each drumstick and 3 tablespoons into each breast. Let the turkey stand at room temperature for 30 minute to let the dressing soak into the meat. Discard any of the unused ranch dressing in the injector (it has been in contact with the raw turkey).
• Mix together the olive oil and melted butter in a small bowl. Brush the turkey with the oil mixture and then sprinkle with salt.
• Preheat an oil-less fryer for cooking (alternatively, follow oven-roasting directions below). Place the turkey breast-side up in the fryer with the legs in the deepest part. Cook the turkey until a meat thermometer inserted in the thickest part of the breast reaches 160 degrees F, about 2 hours. (The breast cooks slower than the legs in the oil-less fryer; carryover cooking will cook it the rest of the way through.) Remove the basket insert with the turkey and let the bird rest at least 30 minutes over a roasting pan. Remove the turkey from the basket, carefully dislodging any parts of the turkey that are touching the basket so the skin does not tear. Carve the turkey and serve with the reserved ranch dressing or gravy.
• Alternatively, roast the turkey in the oven: Preheat the oven to 350 degrees F. Inject the turkey with the dressing as directed above and set it in a roasting pan. Roast, basting every 30 minutes, until a meat thermometer inserted in the thigh reaches 160 degrees F, about 3 hours (the carryover cooking will cook it the rest of the way through). Transfer to a carving board and let rest 30 minutes before carving.

DEEP FRIED TURKEY INJECTION - BUTTER CREOLE

Steps:

• Melt butter slowly as not to burn.
• Add rest of ingredients and mix well.
• (I place in a covered bowl and shake vigorously).
• Inject into your turkey and allow to sit for one hour or more before deep frying.
• HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy!
• It worked great!

BUTTER-INJECTED TURKEY

Steps:

• Prepare Turkey:
• Preheat oven to 500°F.
• Melt the butter.
• Use a hypodermic needle or baster-injector to inject the butter into the turkey. Or stuff solid butter under turkey skin.
• Place thyme in turkey cavity, lightly salt and pepper the bird inside and out.
• When temperature reaches 500°F, put turkey in the oven. Let cook for 20 minutes or until the exterior is crisp, but not golden brown. Reduce heat to 375°F. Let bird roast until finished. You should have a crispy, golden brown turkey with very, very tender, buttery meat.
• Prepare Dressing:
• Render bacon. Reserve fat.
• Add garlic and onion to bacon fat and saute. Add salt and pepper to taste.
• Sauté onions until translucent.
• Add stock. Reduce slightly. Add bread cubes. Salt and pepper to taste.
• Add grated carrot. Gently mix.
• Crush bacon and add to mixture.
• Add walnuts to mixture. Let mixture cool.
• Mix in the eggs until they are well incorporated.
• Place in heatproof pan (or turkey cavity) and cook at 375°F until crisp on top.
• Garnish with dried raisins or cranberries.

PERFECTLY PAIRED TURKEY INJECTION MARINADE AND RUB

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.

TURKEY INJECTION SAUCE WITH HONEY, HERBS AND SPICE

Steps:

• Mix all ingredients in a pot and simmer for five minutes.
• Cool.
• Strain cooled sauce.
• Using an injecttion needle inject liquid into the turkey throughout all the breast and thighs.
• Making one hole inject 1/3 of the liquid and move needle 1/3 of a turn to inject a 1/3 turn again and inject remaining.
• (This is so you are not putting holes all over the turkey).
• 2 injections per thigh and 3 per breast should be good.
• This can be marinaded 1-24 hours before you cook the turkey. Any that oozes out rub gentle over the turkey.
• Proceed to grill, fry or roast your turkey.