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Injector recipe??

I've had excellent success smoking turkeys on the BGE for several years. I'd like to try injecting the bird this year but can't seem to find a good recipe...beyond just melted butter. Can anyone suggest/email me a recipe you've tried and can recommend? BTW...how much do you inject, where, etc.? Thanks!
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Comments

  • LennyD,[p]just stopped by and saw your inquiry about brining/injecting. The Tsar of Turkey (Shake) has a good, simple, tasty recipe for brining or injecting birds. I have used it several times and with great results. My only addition would be to double the amount of Honey.[p]Anyway, go to the KCBS Forum (Metalheads) and you'll see lots of flolks use Shake's recipe.[p]Go To: www.bbqsearch.com/search/22571.shtm[p]That's direct to his recipe/procedure for frying/smoking turks and will work in your egg.[p]Sespe Pete

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  • LennyD,[p]just stopped by and saw your inquiry about brining/injecting. The Tsar of Turkey (Shake) has a good, simple, tasty recipe for brining or injecting birds. I have used it several times and with great results. My only addition would be to double the amount of Honey.[p]Anyway, go to the KCBS Forum (Metalheads) and you'll see lots of folks use Shake's recipe.[p]Go To: www.bbqsearch.com/search/22571.shtm[p]That's direct to his recipe/procedure for frying/smoking turks and will work in your egg.[p]2 oz each leg, 2 oz each thigh, 4 oz each side of breast. Let cool after boiling up mixture. I stick mine in the freezer when short of time.[p]Sespe Pete

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  • Nature BoyNature Boy Posts: 8,338
    Hey wassup there, Sespe Pete,
    I have heard great things about his brine...and a good feller and cook Shake is.. I'll give this a try. Pickling salt??? I remember that has another name...but forget which one?? Same as Kosher salt?[p]Thanks for popping in and suggesting that. We have a lot we can learn from yooz metalfolks.
    Happy T-giving.
    NB

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  • Sespe Pete,[p]Thanks for the info...I brined my turkeys for 24 hours (as I always do) but this time I injected them with a mixture of butter, a tiny bit o' liquid smoke, and 1/2 tsp of poultry seasoning. They're still cooking as I write (one on the smoker, one in the oven), so I don't know yet how they'll taste, but they smell AWESOME thus far. Thanks to all for the postings and emails...

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  • LennyD,
    I used the Cajun Injector, Roasted Garlic, for two years now and get high compliments. I brother-in-law said he would come for Thanksgiving only if I prepared it like last year. I did, he came, we all enjoyed.[p]Cajun Injector marinades are available at many BBQ places and grocery stores. I have bought mine in Atlanta and Auburn, AL.

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