Best Injected Turkey Recipes

CAJUN-INJECTED SPICY TURKEY

Steps:

• Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
• Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
• Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)
• When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

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.

APPLE AND TEA BRINE, INJECTED, RUBBED AND DEEP FRIED TURKEY

Steps:

• In a very large pot (big enough to hold turkey) bring all the brine ingredients but turkey to boil then lower heat to simmer for 5 minutes.
• Remove tea bags and cool.
• Add washed turkey to cooled apple mixture and cover with ice cold water making sure turkey is completely submerged adding more water if needed.
• Refrigerate for 10 to 15 hours just so the turkey absorbs the brine.
• Meanwhile make injection liquid by adding cup butter, olive oil, garlic, rosemary, sage and cracked black pepper to season in a pot. Bring to a slow simmer for 10 to 15 minutes removing any water for butter and bringing out the flavors of the herbs.
• Cool drain herbs and garlic set aside for placing under the skin of the turkey.
• Remove turkey from brine discard brine and rinse turkey towel dry inside and out.
• Inject dry turkey in breasts and thighs the night before cooking with the butter mixture.
• Take the garlic and herbs that was set aside and place under the skin of the turkey.
• Place the turkey uncovered on a rack in the refrigerator overnight.
• Heat peanut oil to 350°F.
• Rub turkey with any oil mixture that escaped while sitting overnight then rub inside and out of turkey with dry rub mixture.
• Tie legs and wings to body with cotton string.
• Lower breast side up into hot oil.
• Be cautious of hot splattering oil.
• Maintain oil temp at 350°F.
• Fry 3 minutes a pound till 180°F.
• Remove from oil and rest for 15 minutes.
• Carve and eat.

GREAT INJECTED, SMOKED TURKEY!

Steps:

• 1. First of all; when you inject any kind of meat or fish when it's raw, and let it marinade for a while, the flavours of your injection will become a part of it. Just think about injecting a leg of lamb with a marinade made garlic or mint and then smoke it slowly in the oven by adding dried garlic and dried mint infused olive oil on the fire or hot coals.
• 2. Even the most boring tasting fish can be injected with lemon and basil for example for a unique taste. The possibilities are endless, I can't name them all here but I do believe that it's definitely an underdog cooking technique then never got the credit it deserves!
• 3. There also are a few different approaches to smoking, but the most important thing to understand is that you have to trap the smoke around your product in order to really add the smokey taste! This can be done by wood or other dried products or with coals and sprinkling over infused oil, or fresh products to create flavorful smoke!
• 4. For starting, buy your turkey at least 1 day before serving it, so you can inject it with your secret infusion! Everyone should make up his own infusion, it's so simple!
• 5. Chop half a lemon (don't peel it), and put them in some white or red wine with 2 thyme sprigs, a few sage leaves and some crushed pepper but no salt! Let it infuse on a low heat for about 30 minutes, sieve, add the sugar and boil it down to about 3/4 cup.
• 6. Inject this infusion as evenly as possible in your turkey, then fill it it (it's still the day before serving!) with al the other ingredients, except the butter, salt and lemon. You can chop them up roughly for a better result.Then leave the turkey covered in the refrigerator for the night.
• 7. Then about 3 to 4 hours before serving (depends on the size of the turkey), heat up the orange in a microwave or oven and take some kitchen rope. Then tie the orange between the legs of the turkey. Rub the butter over the chicken and roast uncovered in the oven for 2 to 3 hours on 90 C° (about 200 F)
• 8. Take the turkey out of the oven, and heat it up to a high heat. Then just 20 minutes before you put it on the table, rub it again in butter, but this time with pepper, salt an other spices you want. Then give it quickly a nice color to serve.

BOURBON INJECTED TURKEY

Steps:

• Place all ingredients other than butter into a saucepan. Whisk, then bring to a boil.
• Reduce heat, then simmer for 10 minutes.
• slice butter into small pats, and add the butter after the 10 minutes are up. Whisk until the butter is melted,.
• Using a 30ml flavor injector, inject the turkey in the breast, thighs,drumstick and upper wing ares. No more than 15ml should be injected at any one place.
• Cook bird according to your normal method.

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.

HONEY, BUTTER, AND ORANGE INJECTED SMOKED TURKEY

Steps:

• In a small sauce pan, add the shallot and the garlic to the melted butter. Simmer on very low for about twenty minutes stirring occasionally. Add the sage, thyme, salt, pepper, orange zest, and white wine. Let simmer for fifteen more minutes to cook off the alcohol, stirring occasionally. Add the orange juice. Strain this into a bowl. Wipe out the sauce pan and return mixture to the pan. Add the honey. (When I added the honey, I just added a little, and kept stirring and tasting until the honey taste just barely started to come through.
• I stored this in the refridgerator overnight. The next morning I reheated it just until it was liquified, then injected it into the turkey. Smoke or bake as you normally would.

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.

CAJUN-INJECTED SPICY TURKEY

Steps:

• Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times. Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil. Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.) When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving. * Large syringes designed especially for injecting turkeys may be purchased at many grocery stores in the spice / marinade / seasoning sections; many folks inject turkeys before frying them.

EMERIL LAGASSE'S CAJUN-INJECTED SPICY TURKEY RECIPE - (3.7/5)

Steps:

• Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject each turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times. Preheat the oven to 400 degrees F and line a large roasting pan with aluminum foil. Season the injected turkey well both inside and out with the Kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and a thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.) When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

INJECTED BUFFALO TURKEY

Steps:

• Melt the butter in the microwave with the lemon juice and olive oil.
• Add the dry spices, mix and pour into the injector.
• Inject the bird with as much as you can. If leftovers exist smear the top of the turkey with the rest.
• Bake as normal. Rest for ten minutes when done and enjoy.

CAJUN-INJECTED SPICY TURKEY

Steps:

• Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
• Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
• Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.).
• When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

CAJUN-INJECTED SPICY TURKEY

Steps:

• Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times. Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil. Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.) When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving. * Large syringes designed especially for injecting turkeys may be purchased at many grocery stores in the spice / marinade / seasoning sections; many folks inject turkeys before frying them.

INJECTED TURKEY

Steps:

• Pat turkey dry and place in large baking dish. Combine injection sauce ingredients and use syringe to inject it into the meat. Cover with plastic wrap and refrigerate overnight. Next day, roast at a low heat until internal temperature reaches 180-185 (check after 2 hours). Meanwhile, prepare basting sauce. Melt butter in a sauce pan, add garlic and flour, cook until bubbly. Remove from heat and add the rest of the basting sauce ingredients. Return to heat and cook until thickened and boiling. 15 minutes before removing the turkey, brush with basting sauce.