re: Cajun Injectors - Creole Butter

I've always made my own injection liquid out of real butter, some minced garlic, green onions, Slap Ya Mama, black pepper, a bit of Worcestershire sauce and water.


Melt the butter in a saucepan, add the amount of water you think you need to get the amount of liquid you want to inject then add the other ingredients. Let all that simmer for about 15 minutes to blend all the flavors. strain to remove all the solids, keep well mixed and inject it into the bird.

Keep injection holes to a minimum by only using one injection point in the breast and just move the needle around to inject all the meat. Same for legs and thighs. When you pull the needle, use your finger to rub over the injection point to reduce leakage.