(See Reference 2) Place the turkey in a large roasting pan, cover it lightly with plastic wrap and refrigerate it overnight. I shy away from the very long wait times since injections that contain salt and/or acid (i.e. What a great idea. Repeat on the other side of the breast. PERFECT TIMING. A flavor injector allows you to insert extra flavoring. Using a rub or marinade only flavors the outside of the meat. We always used to brine our turkeys. Thank you for sharing!! Monk places frozen turkeys in a refrigerator three nights before cooking to thaw. Seasoning rubs are perfect for adding flavor to the turkey's skin and the upper layer of meat, but wouldn't it be great if there was a way to get these flavors into the thickest parts of the bird? INJECTING TURKEY With this method you get to play doctor, using an oversize hypodermic-like syringe called an injector to deliver a thin, flavorful liquid deep into muscle tissue. THANKS! Brynne has been writing fun and informative non-fiction articles for almost a decade. Hope it helps! This increased interest has led to people having a variety of questions, such as the best way to inject meat, what to inject meat for smoking with, and many others. If you’re wondering how to fry a turkey, you’ll have to check out the instructions on The Food Network. Pat turkey skin dry, then thoroughly coat skin and inside of cavity with cajun spice rub. Inject some air from your injector into bottle to pressurise it, this will make it easier to draw up the fluid. Enjoy! Cover the bird and refrigerate for at least twelve hours to allow the liquid to flavor through the layers of meat. Cover the turkey and refrigerate for at least twelve hours to allow the liquid to flavor through the layers of meat. Last Updated on September 24, 2020 by Ellen Christian. Thanks for the tip. The flavor will improve the longer it sits. Hi Ellen - I just want to let you know that I included it in my List of Fabulous Finds on my blog today ... today's finds are links to recipes for a completely fabulous Thanksgiving feast. Inject some air from your injector into bottle to pressurise it, this will make it easier to draw up the fluid. Fill the meat injector with the marinade/chicken stock mixture and insert it into the meaty parts of the turkey leg in several places. www.mammarocksthekitchen.com/super-moist-tender-turkey-easy-way Any suggestions? Pat turkey skin dry, then thoroughly coat skin and inside of cavity with cajun spice rub. Combine all ingredients in a saucepan. If your meat has a bone, don’t forget to inject in and around the bone. Make sure you distribute the injection evenly so you don't get large pockets of the mixture. The process is the same. Fill the plunger with the liquid. Put the mixture into your injector, and inject your poultry or pork all over, and at different angles. Here are some of the marinade injectors we carry: Basic Injector For the beginer this injector works well. The only time I inject before and during the brine is if I am using cure as my brine. Add the sage, thyme, salt, pepper, orange zest, and white wine. After all, the turkey is the centerpiece of the entire Thanksgiving dinner. By getting the flavors inside the meat you won't have to worry about the hot oil washing them off. Stir and heat until salt is dissolved and the sauce is even and runny. The longer it sits, the more time the marinade has to work its way into the meat. (See Reference 4) Recipetips.com recommends injecting each breast half and thigh with 1 to 2 ounces of fluid and reserving 3/4 to 1 ounces for both drumsticks. In order to reach the deepest parts of the turkey, you need a special tool called a meat injector.A meat injector is basically a hypodermic needle with a large gauge needle. A sure fire way to get the breast and release a bit of the turkey moist! 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