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.
Deep Fried Turkey Injection – Butter Creole
- 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.
