Best Turkey Injection Recipes

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.

FRIED TURKEY RUB WITH CAJUN INJECTION

Steps:

• Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
• Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
• Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.

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.

JAY'S DEEP FRIED TURKEY WITH GARLIC LEMON INJECTION RECIPE - (3.9/5)

Steps:

• Add all the ingredients to a small saucepan. Stir the ingredients over medium heat and cook until all the ingredients have dissolved and are well blended. Remove from heat and allow to cool to room temperature. Remove contents of cavity of the turkey, clean with cold water and pat dry. Inject turkey with marinade.

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!

TURKEY BRINE AND INJECTION MARINADE

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.

MAMA BEVIER'S FRIED TURKEY INJECTION

Steps:

• Combine water, Creole seasoning, poultry seasoning, flavor enhancer, bouillon, cayenne pepper, and garlic powder in a saucepan over medium heat. Bring marinade to a boil and cook for 3 minutes. Cool at least 1 hour.
• Return marinade to a boil, remove from heat, and allow to cool. Strain marinade through a cheesecloth-lined colander into a bowl and reserve seasonings. Return marinade to the saucepan over low heat. Add butter and heat until melted, 3 to 5 minutes. Remove from heat and allow to cool until safe to handle, about 20 minutes.

TASTY, TENDERIZING, RED STRIPE® TURKEY INJECTION MARINADE

Steps:

• Combine beer, butter, salt, Worcestershire sauce, hot pepper sauce, soy sauce, garlic powder, and onion powder in a saucepan over low heat. Stir until salt is dissolved and sauce is even and runny, 5 to 10 minutes.

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.

SAVORY TURKEY INJECTION SAUCE RECIPE - (4.2/5)

Steps:

• Combine all ingredients in a saucepan and simmer for a few minutes while stirring. You want to make sure the mixture is well mixed and that any herb is small enough to fit through your needle.

HONEY, WINE, BUTTER TURKEY INJECTION RECIPE - (3.6/5)

Steps:

• Combine over medium heat, let it cool slightly and then inject it in about a dozen spots all around the turkey

CAJUN FRIED TURKEY INJECTION SAUCE

Steps:

• Mix all and let dissolve to blend.
• Inject your turkey (or what ever) at least 24 hours before cooking.
• Bake, fry, smoke, or grill your bird.

MR. SAMBO'S INJECTION LIQUID FOR TURKEY DEEP FRYING

Steps:

• Mix well and refrigerate until ready to use.
• This sauce will keep for several weeks if refrigerated.
• To inject the turkey: Load up the marinade into a hypodermic meat injector.
• Inject the marinade in several places on the turkey.
• Do this by carefully lifting up the skin, rather than poking the needle throught it.
• When the turkey is good and loaded up with the juices, massage the turkey with the dry rub.
• YUM!

TURKEY INJECTION

Steps:

• Mix and inject