Turkey Injection Recipe For Baking

Boil and reduce to 1 cup. Fry turkey according to weight of bird and fryer instructions.


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Place the turkey on a wire rack in a roasting pan.

Turkey injection recipe for baking. Combine all ingredients in a sauce pan over a low heat. Cool and strain mixture then inject into all areas of the turkey. (this may take up to 20 injections, so try to evenly distribute the seasoned mixture in the turkey.

Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; Fill the needle injector with your favorite marinade (if you are using a needle injector you may have to use a coffee or spice grinder to make sure all dry herbs are small enough to fit through the needle) and insert it into the breasts and thighs of the turkey (see the diagram above). 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. Once the turkey is completely thawed out and room temperature, place injection needle all over turkey particularly in meaty areas like breasts and thighs and inject liquid inside of turkey. Use this injection marinade to reach deep into the meat of poultry.

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It works really well on turkey. Inject each leg and then a shot on each side of the breast. Mix all rub ingredients together and apply ample quantities to the outside of the turkey.

Add flour and cook, whisking constantly, until smooth and light golden brown, about 3 minutes. Twist wing tips under the back. Fill your turkey injector with the mixture;

Rub under the turkey skin and in every cavity. Fill a flavor injector with the butter mixture and inject as much of the butter into the turkey at different angles. Mix all ingredients in a pot and simmer for five minutes.

If some comes out, just rub on the outside. Make sure the mixture is warm to keep the butter in liquid form. Place the turkey, breast side up, on a rack in a shallow roasting pan.

Rub the remaining jerk seasoning/sauce on the outside and inside of the turkey. Melt remaining ½ cup butter in a medium saucepan over medium heat. Inject the turkey with the mixture.

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Stir and heat until salt is dissolved and the sauce is even and runny. Keep warm (but not hot) to inject. For turkey and other poultry, the injection mixture usually contains broth and melted butter with optional wine, bourbon, fruit juice, maple syrup, and/or other water.


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