Turkey Injection Marinade Recipe
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- čas přidán 1. 06. 2024
- How to make a turkey injection marinade for Thanksgiving. This Cajun turkey marinade will make a delicious moist turkey for your smoker or the oven! You can even deep fry it!
Click here to see how to smoke a turkey: • Smoked Turkey Recipe
How to make holiday turkey in brine: • Best Roast Turkey Recipe
Just put all of your turkey marinade ingredients in a blender, then inject under the skin of the bird.
Save 1/3 of the marinade to pour over before you smoke it or put it in the oven. Add a can of chicken broth to the bottom of the pan before cooking, so you can make an awesome gravy!
Here are the ingredients. Just thaw, rinse and pat dry your turkey. For more recipes, visit www.CookingSessions.com
#cajunturkey #turkeyinjection #cajunmarinade
RECIPE LINK:
cookingsessions.com/cajun-tur...
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This Turkey Marinade has changed the game for Thanksgiving. We won a best Turkey competition out of 7 other Turkeys with your recipe.
Mr hill I used your injection recipe this Thanksgiving the best turkey I ever smoked
Good stuff! Can't wait to eat it on Thursday!! :)
The BEST recipe for a thanksgiving turkey, it was the first time i ever had to cook the turkey and was completely clueless on what to do, thankfully i ran across this video, followed the recipe, and my family LOVED IT!!!
That's great! Thanks for commenting.
Had 1 bottle of commercial injection marinade for 2 turkeys.
Made a batch of this injection and compared to bottled vesion, very similar color and smell. The bottled was a lil salty.
I used molasses for my homemeade version, it tasted very strong and lil sweet.
I decided to mix the 2 options to tame the salt in the commercial bottle, injected well, let them rest 1 hour, sprinkled with some creole seasoning.
375* in the masterbuilt electric fryer for 35 minutes. (10 Lb Bird)
167 in breast,186 in thigh and nice dark brown color
The whole family said best turkey ever, i agree it was pretty darn good
Flavor was excellent, very moist and not spicy but well flavored.
Don't be shy when injecting, we injected until we started to overflow at needle then let it soak in while oil heated.
Let birds rest 30 minutes after frying
This recipe is definitely a keeper
Thank you Chef
thanks for sharing
Very underrated marinating method
"He's not feeling it. He's dead" LOL
mugensamurai 😂😂😂
mugensamurai 😂😂🤣😭😂🤣😭
New subscriber here. I can't even imagine how amazing this was. Looking forward to the follow up video with the finished product!
This is a wonderful recipe, thank you!! I did it yesterday but instead of putting chicken broth to the pan I added an other 12 oz ale and I covered the turkey with 4 oz of butter and from that mixture I made a very delicious gravy at the and.
And after having put the turkey at 420 F for 30 minutes I reduced the temperature to 280 F. It took me an additional 5 hours with a 15 lb turkey but it was absolutely juicy.
Thanks again this was my first but not the last time doing it!
+Alexandra Farkas Awesome! Glad to here it worked out for you. Thanks for commenting.
Thank You great Video
You're welcome. Thanks for commenting!
Liking this marinade recipe so far - doing that research for the first time injecting the night before the big day. Better than soaking in a brine which pulls out the meat flavors.
Hope you enjoy!
I used this recipe last year for my first fried turkey. I was so scared it wouldn't be good and I'd ruin Thanksgiving. Well here I am a year later because I made the best turkey any of us had ever had! Thank you so much!!
That's great to hear! Thank you for commenting.
Can I use this recipe for a deep fry turkey?
Hi Jason. My wife and I love your channel and have made your recipes many times and always comes out fantastic... Today we smoked our 14pd Turkey for the first time in our Pit Barrel Cooker using your marinade recipe. I could not find your Creole spice here in Long Island so I google the ingredients and made my own.. The aroma was incredible from your marinade. One concerned I had was that the marinade would leak out of the turkey over night after injecting into the turkey. I double checked and triple checked that you said you would refrig for two night after you injected.. so I felt comfortable doing the injection and seasoning the turkey over night. Sadly enough the marinade did leak out of the turkey over night.. I was so disapointed after I spent so much time putting together your marinade. Have you experienced the same results? Perhaps I should inject right before I start the cooking process. I appreciate your reply.. Thanks and enjoy the holidays
+Aidan1226 Yes. Inject the night before. You will still have some overflow no matter what.
Is brine and inject an either/or or can you do both?
I was wanting to use this recipe for this Thanksgiving. My wife is not into hot spice however.
Jason can you tell me if the cajun seasoning makes the turkey spicey?
Sorry for the late response. It does not make the turkey too spicy at all.
I made my own for Xmas it was very rushed and last minute but I just melted about 2 cups of butter and put a lot of Cajun seasoning and seasoned salt a garlic powder and it turned out pretty good
+Matthew Hodges Great to hear. Thanks for sharing!
Hi Chef....what can I use instead of beer/alcohol. Doesn't fair well when the preacher is in the beer cooler ( well not this one). Thanks.
Are you saying you cant use beer because you're a preacher???
I just ran into your channel lol. I just got a rec tec smoker and have been smoking stuff the last 2 months. I'm cooking thanksgiving dinner this year and trying to figure out what to do, injection or brine. What are your thoughts on that? For sure I want to use your injection recipe if you believe there is no difference between injection or brine. Now can you do both or would that make it too salty? Thank you!
Honestly I prefer the brine method. I have noticed at times that the turkey injection does not spread into the meat evenly. I have portions of the meat that are way too seasoned/salty. Also, when you brine be sure to turn the turkey half way through the brine process. I once left the turkey in the same position in the brine and top part of the breast came out way too salty lol!
@@ChefTips Ok, that makes sense. I will do a test run with a whole chicken and see how it comes out lol. I am worried about it being too salty when I brine it. I still want to try your injection flavor. I making 3 turkeys for Thanksgiving. 2 in smoker and one deep fried, so maybe I'll do brine on one and injection on other.
hi jason wanted to ask you if its alright to inject the turkey 3 days before cooking letting it marinate that long
+Maria Reza Hello. I did that one year and found the marinade kind of coagulated from sitting in there too long. I think one day before would be best.
Thanks!
HELLO CHEF. how big is the turkey you are using? i want to use the recipe but my turkey is only 10 pounds. how much of each ingredient should I use for a 10 pounder?
+Tevona Reid Use half of the injection marinade or it will over power the flavor of a 10lb turkey.
It looks like he is injecting deep into the meat and not just under the skin as the details say. Does it matter where you inject?
Chef, I am doing my first turkey this year, I will smoke it. I was planning on brining for 24 hours and injecting using this recipe... any thoughts? Thanks,..
Hello. I have read that people do brine and injection before they cook their turkey. If I were to do that, I would definitely cut out the salt in the injection recipe. Let us know how it turns out for you. Thanks for your question.
You have a bledtec? Niiiice.
Thank you, can you please tell me how many minutes per pound for deep fry a Turkey? Tia.
Hello! 3 to 4 minutes per pound with the oil at 350F is the norm.
@@jasonhill1991 thank you.
What can you use in place of the beer?
You could always use a non alcoholic beer like O'douls
Chicken stock
Injection marinades are the way to go, way better than brine, you don't get the flavor with just a brine. Also, it's the only way I get the chemical process that denatures (?) the proteins and creates the amazing texture.
k
I have only one question
I have read some posts on Google that say injecting marinade can take surface bacteria to the centre of chicken,making injecting marinade process risky for health.
Is it true ???
Please answer someone who knows about this really well
Just get it up to temp. It will be fine.
Where can I purchase the injection? Does Walmart have them?
+linda1986r You can try Walmart but online is also an alternative.
i bought money from dollar tree!
In your recipe you mentioned apple cider. Was that actually apple cider or did you mean apple cider vinegar?
Edward Owens I was wondering the same thing. I think he means just plain apple cider though. I've watched a bunch of other injection marinade recipes and a lot of other people use apple cider as well.
That looks so raw.
RayRay me That's because it is raw?! lol
I feel so old after 8 yrs ago
Me too!
why the chef jacket at home?
Why would you use beer? What does beer do?
Flavor and tenderizing.
69 blends...
hehehehehehehehe
Tony's is all salt and msg. You can make your own.
Hi. The Tony's I have does not contain MSG.
Chef Tips You're correct. It's 2/3rds powdered salt, and nearly 1/3rd paprika and cayenne, the rest is just a dribble of thyme, oregano and other cheap stuff like garlic powder and onion powder.
vanscoyoc Yes. The first ingredient is salt and there is definitely a lot of it in there. I usually like to use spice mixes that do not contain salt because it gives me control of how much salt I do add to a recipe.
I just made this brine for my young whole turkey breast for tomorrow with your inspiration. It's brining overnight. I don't have an injector...of all the toys I have, I don't know why I don't have one....Duh.
10 c. water (12 oz. of it can be beer but I'm out of beer)
2 T. Worcestershire
1/4 c. white vinegar or apple cider vinegar
3/4 c. honey (heat in microwave for 30 sec to be workable)
1/4 t. allspice ground
Creole Fake Seasoning
1/2 c. plus 1 T. kosher salt
2 T. paprika
2 t. to 1 T. cayenne powder
1 t. garlic powder
1 t. onion powder
1/4 t. ground thyme
1/4 t. dried oregano
1 T. ginger garlic paste --a little Asian add or use your garlic shallot puree or just garlic paste
You can calculate the amt of salt in Tony's by looking at the mg of sodium per serving. I worked it out, it's 2/3rds salt by weight.
Cartoons
Allspice made the turkey taste nasty i made this last year and all i could taste was the allspice