Deep Fried Turkey Injection – Butter Creole
Injecting a turkey with a flavored liquid is a good technique for producing moist, flavorful meat.
Flavoring the surface of the turkey with marinades, rubs, sauces, and seasonings is also a good method for adding flavor, but flavoring the surface does not penetrate the meat.
Using a meat injector allows you to inject the flavoring deep into the meat of the turkey.
The flavor injector is a syringe that has a heavy gauge needle attached to a plunger type tube.
There are several holes in the last few inches of the tip of the needle.
The holes allow the flavoring agent to be released into the meat of the turkey in all directions.
There are many ingredients that can be injected into the turkey to add flavor and moistness.
Many variations of spiced or herbed liquids can be used, but other ingredients, such as sherry, wine, beer, flavored vinegar, and seasoned oil can be used as well.
When mixing the flavoring liquid, be sure it does not include ingredients that may get may trapped in the needle of the syringe, such as herbs that are not finely crushed.
If garlic or onion is to be added, it should be used in a liquid form.
A little orange juice can be added to the flavoring liquid to act as a tenderizer. Do not make the flavoring too strong because it may overpower the turkey’s flavor.Print
- 2 tablespoons kosher salt ((DO NOT USE REGULAR SALT! WILL CLOG YOUR INJECTOR))
- 2 teaspoons garlic powder
- 2 teaspoons white pepper ((DO NOT USE BLACK PEPPER, WILL CLOG YOUR INJECTOR))
- 2 teaspoons cayenne pepper
- 1 ⁄2 teaspoon onion powder
- 1 cup melted butter
- Melt butter slowly as not to burn.
- Add rest of ingredients and mix well.
- (Place in a covered bowl and shake vigorously).
- Inject into your turkey and allow to sit for one hour or more before deep frying.