How to inject a turkey with butter

Inject the marinade into the meat in several places on the turkey by carefully lifting up the skin rather than poking the needle through the skin. I was considering some kind of mix of apple juice bourbon and rub but I see a lot of recipes that use butter.

My worry is that butter might give a strange texture to my cold turkey the next day when it solidifies.

How to inject a turkey with butter. Fill the needle injector with your favorite marinade If you are using a needle injector you may have to use a coffee or spice grinder to make sure all dry herbs are small enough to fit through the needle and insert it into the breasts and thighs of the turkey see the diagram above. Add all your ingredients from the butter mixture into a bowl and mix well. Place in microwave for 15 to 30 seconds to melt butter you can do this before or after adding ingredients.

Remove neck bone and gizzards from turkey cavity and pat the skin of the turkey dry with a paper towel. Trim any unwanted neck skin and remove the tail. Preheat oven to 500F Melt the butter.

Use a hypodermic needle or baster-injector to inject the butter into the turkey. Or stuff solid butter under turkey skin. Place thyme in turkey cavity lightly salt and pepper the bird inside and out.

When temperature reaches 500F. For turkey and other poultry the injection mixture usually contains broth and melted butter with optional wine bourbon fruit juice maple. Simply mix salt Worcestershire sauce Tabasco soy sauce garlic powder and onion powder and put the mix in the injector keeping it warm so the butter doesnt solidify while in use.

After injecting rub your turkey or whole chicken with a dry rub and cook adequately. Melt the butter and combine 14 cup of the butter with the orange blossom honey then using your marinade injector inject the honey-butter into all the big meaty parts of the bird. Be sure to inject in several different spots around the bird to get optimum saturationTry to go through the meat but not through the skin when you can this will help prevent leaking of juices for increased.

Here are a few important tips to help you master this helpful technique. The injection mix must be completely smooth and clear of any bits that could clog the meat injector. If you brine your turkey and still want to inject it omit the salt from the injection sauce and use.

Seasoning rubs are perfect for adding flavor to the turkeys skin and the upper layer of meat but wouldnt it be great if there was a way to get these flavors into the thickest parts of the bird. Well luckily there iswith a meat injector and injection saucesSauces rubs and marinades can only go so far but an injection gets right to the center of the meat. Watch as Chef Jason Aces Grilling Expert shows you the tips to inject flavor into your turkey pork or chickenVideo Chapters000 - Introduction046 - Ov.

Starting around the neck run your hand between the skin and meat of turkey gently separating them. Do the same from the other side of the bird loosening the skin around thighs and legs. Now use about two thirds of the compound butter to rub over the meat under skin of turkey.

It is okay if the butter is clumped it will melt as it cooks. Its a lot easier to use an injector but you can inject a turkey without one. Simply take a fork and poke holes into the skin of your turkey.

Then place the turkey in a large foodservice bag and pour the marinade over it. Seal the bag and allow the turkey to marinate overnight in the refrigerator. Inject the marinade into the meat in several places on the turkey by carefully lifting up the skin rather than poking the needle through the skin.

This can be done as much as 36 hours in advance but you should allow at least 12 hours to give the flavors time to penetrate the meat while its kept in the refrigerator. How to Smoke a Turkey is broken up into 4 videos. This is part two and covers how to inject the turkey with marinade for awesome flavor.

More information at. Its important that this injection mix is kept warm otherwise the butter content wont stay liquid-like for long enough to merge with the other ingredients. Prepare it in a saucepan over a low heat.

Stir over heat until the sauce is runny and combined well and the salt has completely dissolved. And you can figure about one stick of butter. For a 14 to 16 pound turkey.

And adding all this butter underneath the skin. Is gonna make it really rich and moist. Dont forget about the legs.

If you add aromatics to the brine remember these flavors will affect the turkeys overall taste so choose a rub or injection with similar ingredients. While properly brining a turkey wont make it too salty it does add salt to the meat. If you then add a salty rub or injection marinade you can end up with a turkey too salty to eat.

Thanksgiving turkey team I dont usually inject but I want to this year. I was considering some kind of mix of apple juice bourbon and rub but I see a lot of recipes that use butter. My worry is that butter might give a strange texture to my cold turkey the next day when it solidifies.