Look for a Turkey Injection recipe

Primeggister1

Anyone ever make there own Turkey Injection before? I do have a couple, just looking to mix it up for this Canadian Thanksgiving. Any recipes would be appreciated!

Richard Fl

this may give you some ideas.

Brine, Poultry, Turkey, It Came from the Brine, JSlot

It was amazing how this 13 pound turkey disappeared at EGGtoberfest 2003.


INGREDIENTS:
1 Turkey
Brine
2 cups kosher salt
2 Tbs dried rosemary
2 Tbs dried thyme
2 Tbs dried sage
1 Tbs dried marjoram
1 Tbs celery seeds
1 Tbs black peppercorns
1 medium onion chopped
1 medium carrot chopped
1 rib celery chopped




Procedure
1 For the brine container, I use my turkey frying pot lined with 2 plastic garbage bags (the aluminum will react with the salt).
2 Place 2 gallons of cold water in your brine container. Add all ingredients down to the peppercorns and stir to dissolve salt and herbs as much as possible.
3 Place turkey in brine and add water to completely cover if needed. Cover and refrigerate for 24-48 hours. You can probably regulate the saltiness by adjusting the brine time for your taste after you have done one or two.
4 Remove the turkey from the brine, rinse well under cold water, and then pat dry inside and out before cooking. Place an onion, a carrot, and a stalk of celery in the turkey cavity and cook at your normal time and temps.


Servings: 1

Recipe Type
Brine

Recipe Source
Author: Jim Slotterback (JSlot)

Source: BGE Eggtoberfest '03, JSlot

Mikee

Not sure if the OP is looking to inject flavor with a needle but I use a brine as well. The brine is typically 1 cup salt to 1 gallon of water; plus whatever flavor to want the bird to have. I use a 28 gallon cooler to put the bird in. Cover the bird with the brine mixture; leave room for ice to keep the temperatute down. This is also a good way to thaw the turkey if its frozen. I place the ice chest in the garage where it is cooler and add more ice as needed; got to keep it cold. Besides adding flavor, the turkey comes out very clean.
The last 5 years or so we have been deep frying the turkey. I normally supply the turkey. Last year my daughter bought the turkey and did not use a brine. Within a few minutes of digging into the feast she said the turkey was not as good as in the past. I believe she learned a very basic lesson to cooking turkey.