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Turkey Injection Marinade
Posted on 11/24/20 at 9:27 am
Posted on 11/24/20 at 9:27 am
Does anyone have a good recipe for injection butter for a deep fried turkey? Tony Cacheres ingredoents are bullshite and I would like anice cajun flavor to my first deep fried bird.
Thanks
Thanks
8
Posted on 11/24/20 at 9:29 am to Goose
quote:
Tony Cacheres ingredoents are bullshite and I would like anice cajun flavor to my first deep fried bird.
Posted on 11/24/20 at 9:31 am to iAmBatman
Someone recommended Tony's injection kit to me but the ingredients are bad, so I was wondering if anyone has a nice recipe for butter inection marinade. I didn't think my question was confusing.
Posted on 11/24/20 at 9:36 am to Goose
It wasn’t, the Tony injection marinade is terrible
Posted on 11/24/20 at 9:51 am to bubbz
Which is why I am here looking for a good marinade recipe?
Posted on 11/24/20 at 10:13 am to Goose
I use melted butter, strained Tiger Sauce and a bit of the Lea and Perrins for poultry.
This post was edited on 11/24/20 at 10:14 am
Posted on 11/24/20 at 10:31 am to bubbz
My typical marinade is garlic juice, onion juice, Tony’s, Louisiana hot sauce, garlic power, and 4 sticks of butter.
Posted on 11/24/20 at 10:32 am to Goose
quote:
so I was wondering if anyone has a nice recipe for butter inection marinade. I
This is my go-to that I make every year and I've had no complaints from the many people that have had my fried turkeys.
If you are frying a 13-15 lb. bird, do this:
Melt a stick of good butter
Add minced garlic
Chopped green onions
Chopped parsley
Worcestershire sauce to taste
Slap Ya Mama and black pepper to taste
Then add enough water to double what is in the pot
Let this simmer and blend until the flavors are well incorporated. Strain out all the solids and allow this to come to near room temperature.
To inject, you will have to keep the liquid stirred to fully incorporate the butter and inject like you want and use all the liquid.
If you want to kick it up a notch, you can use some chicken broth instead of water, but I find water works just fine.
Posted on 11/24/20 at 11:11 am to Goose
To fry a great turkey try the following recipe:
Best size 10 to 14 lb, cheapest turkey you can find, no pop up temperture thing
Mix the following:
2 cups of water
1 tbsp. liquid garlic*
1 tbsp. liquid onion*
salt to taste (1 tbsp)
1 tbsp. worcestershire sauce
1 tbsp. lemon juice
Tabasco sauce to taste (3 tbsp)
*use liquid items because powder or grind items will not mix and clog up nettle. If you can't find liquid garlic/onion, make your own with blender/food processer.
Cut end of wings off. Inject sauce into the small drumette through the cut end. That way you will not puncture the outer skin. Do the same to the drum stick. From inside the turkey, inject the breast and thighs. Cut the fat piece from the end of turkey. Let turkey sit 24 hours. Put turkey in basket and using the stainless steel wire tie the turkey to basket so it will not rise above the oil. Do not bind the turkey. You do not want to break the skin. Pre heat the oil to 250F. Place the basket in pot and add more oil if needed to cover turkey. Increase the fire. When the oil comes back to 250F start time.
Fry between 250-300F. 12 lbs will cook in about 50 min. 4.17 min/#
Key items:
Use liquid items for your injection.
10 to 12 lb turkey is best.
Oil must cover turkey at all times.
Never let the temperature rise above 300 nor below 250.
Do not puncture the skin. Any puncture in the skin will cause moisture loss.
Sprinkle with Tony's as soon as it comes out the hot oil.
Frying a turkey this way will keep the oil clean, I can fry 10+ turkeys on one batch of oil.
This temp may seem low compared to most, but the turkey does not soak up any oil, comes out crisp and golden brown, and as mentioned oil stays clean.
Best size 10 to 14 lb, cheapest turkey you can find, no pop up temperture thing
Mix the following:
2 cups of water
1 tbsp. liquid garlic*
1 tbsp. liquid onion*
salt to taste (1 tbsp)
1 tbsp. worcestershire sauce
1 tbsp. lemon juice
Tabasco sauce to taste (3 tbsp)
*use liquid items because powder or grind items will not mix and clog up nettle. If you can't find liquid garlic/onion, make your own with blender/food processer.
Cut end of wings off. Inject sauce into the small drumette through the cut end. That way you will not puncture the outer skin. Do the same to the drum stick. From inside the turkey, inject the breast and thighs. Cut the fat piece from the end of turkey. Let turkey sit 24 hours. Put turkey in basket and using the stainless steel wire tie the turkey to basket so it will not rise above the oil. Do not bind the turkey. You do not want to break the skin. Pre heat the oil to 250F. Place the basket in pot and add more oil if needed to cover turkey. Increase the fire. When the oil comes back to 250F start time.
Fry between 250-300F. 12 lbs will cook in about 50 min. 4.17 min/#
Key items:
Use liquid items for your injection.
10 to 12 lb turkey is best.
Oil must cover turkey at all times.
Never let the temperature rise above 300 nor below 250.
Do not puncture the skin. Any puncture in the skin will cause moisture loss.
Sprinkle with Tony's as soon as it comes out the hot oil.
Frying a turkey this way will keep the oil clean, I can fry 10+ turkeys on one batch of oil.
This temp may seem low compared to most, but the turkey does not soak up any oil, comes out crisp and golden brown, and as mentioned oil stays clean.
Posted on 11/24/20 at 12:43 pm to Goose
How long can you marinate a bird before the meat starts to break down or the marinade flavor becomes too strong?
Posted on 11/24/20 at 1:04 pm to Goose
I always thought the Tony's version was pretty good 
Posted on 11/24/20 at 4:13 pm to thadcastle
Melt butter and make your own...just add what you like
Posted on 11/24/20 at 4:18 pm to Goose
Not hard to figure out goose. Do what you think you would like
Posted on 11/24/20 at 7:36 pm to Goose
Can’t go wrong with Heinz 57 and hot sauce as a base
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