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Started By
Message
Injecting turkey question?
Posted on 11/18/12 at 10:58 pm
Posted on 11/18/12 at 10:58 pm
My wife wants to cook a turkey in the oven this year. Anyone have a good injectable marinade recipe or should we just get a store bought one.
4
Posted on 11/19/12 at 6:42 am to Cool Hand Luke
4 sticks butter
1 cup chicken stock
3 T. Tony's
1 t garlic powder
2 T Worcestershire sauce
1/2cup lemon juice
1/2 T or more good black pepper
Melt butter and mix all ingredients together. Adjust all seasonings to taste. Injest the meaty parts and cook.
1 cup chicken stock
3 T. Tony's
1 t garlic powder
2 T Worcestershire sauce
1/2cup lemon juice
1/2 T or more good black pepper
Melt butter and mix all ingredients together. Adjust all seasonings to taste. Injest the meaty parts and cook.
This post was edited on 11/19/12 at 7:14 am
Posted on 11/19/12 at 7:07 am to Cool Hand Luke
Creole butter
Posted on 11/19/12 at 8:28 am to Cool Hand Luke
I use:
Worchestire Sauce
Soy Sauce
Honey
Dijon Mustard
Worchestire Sauce
Soy Sauce
Honey
Dijon Mustard
Posted on 11/19/12 at 8:54 am to Cool Hand Luke
You can make one with whatever your tastes agree with, but if you get a store bought one, Cajun Injector brand Creole Butter flavor is the only correct answer.
Posted on 11/19/12 at 12:33 pm to unclebuck504
Thanks, will try one of those.
Posted on 11/19/12 at 12:55 pm to Cool Hand Luke
Cajun Butter
Posted on 11/19/12 at 3:42 pm to LSUTygerFan
Try brineing instead of injecting
Posted on 11/19/12 at 7:41 pm to rodnreel
quote:
Try brineing instead of injecting
This and no other.
Posted on 11/20/12 at 8:03 pm to jmon
creole butter or a variation like garlic butter, etc is pretty much all you need..you can then pepper and do all else as usual..
the marinade will give flavor and keep moist.
i just use the Cajun Inj formulas...anything other than creole/cajun butter, do not go totally crazy or you will alter the flavor of the meat..not easy to do, but can be done.
the marinade will give flavor and keep moist.
i just use the Cajun Inj formulas...anything other than creole/cajun butter, do not go totally crazy or you will alter the flavor of the meat..not easy to do, but can be done.
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