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Turkey (1 Viewer)

TheIronSheik

TheIronSheik

SUPER ELITE UPPER TIER
I love turkey.  It's probably my favorite food with second place being nowhere even close.  When I moved to Texas, I was introduced to the frying of turkeys and that was a life changing experience.  My girlfriend (at the time)'s family fried the turkey and injected it with cajun seasoning.  It was so good.

What I want to know is, what do you use to inject that turkey and does anyone have any recipes for a good cajun injection?  I've looked online and can't really find anything about the tools for injecting.  And while we have seen some cajun recipes, I was hoping for more first hand information from people I trust.  

 
You should be able to find this in just about any grocery store

https://www.basspro.com/shop/en/cajun-injector-creole-butter-marinade-with-injector-and-seasoning-combo?hvarAID=shopping_googleproductextensions&affcode_c=&gclid=Cj0KCQiA2vjuBRCqARIsAJL5a-IRFOdzLWO1Da9d0kXGYhith6iy-ptm97Wd3uxbN0ufyX81Vq5DSrAaAtEtEALw_wcB&gclsrc=aw.ds

There's no need to make it any more complicated than that, the end results just don't have that much difference.  I spent a good bit on an nice injection needle and tried making multiple injections recipes over the years and for the last 5+years I just get this.

 
Last edited by a moderator:
Megla said:
You should be able to find this in just about any grocery store

https://www.basspro.com/shop/en/cajun-injector-creole-butter-marinade-with-injector-and-seasoning-combo?hvarAID=shopping_googleproductextensions&affcode_c=&gclid=Cj0KCQiA2vjuBRCqARIsAJL5a-IRFOdzLWO1Da9d0kXGYhith6iy-ptm97Wd3uxbN0ufyX81Vq5DSrAaAtEtEALw_wcB&gclsrc=aw.ds

There's no need to make it any more complicated than that, the end results just don't have that much difference.  I spent a good bit on an nice injection needle and tried making multiple injections recipes over the years and for the last 5+years I just get this.
Click to expand...
So we've seen things like this but they don't show an actual needle.  And that's what was confusing.  Do you need to buy a needle separately?

 
TheIronSheik said:
So we've seen things like this but they don't show an actual needle.  And that's what was confusing.  Do you need to buy a needle separately?
Click to expand...
No, it's part of the purchase, it's a cheap plastic syringe and needle but it can be cleaned and kept for other injections or just tossed until you buy another bottle

 
Ok, so now that I've ordered the injector, the next question is how much (or how many injections) are you making on a turkey?  And is it like you're pulling it out as you're injecting it to ensure it coats as much of the inside as possible.  Also, that may be the most sexual sentence I've ever typed on this board that wasn't referring to sex.  

 
Jayrok said:
I always just get one of these.  Comes with its own injector.  Tony Chachere's Creole butter is my favorite but there are other flavors.  
Click to expand...
And with this get some T Chachere's creole seasoning.  Inject the marinade and sprinkle the seasoning (good amount) all over the bird.  When you raise the fowl out of the hot oil the skin will be crispy and delicious.  

Dem's good eats.  

 
TheIronSheik said:
Ok, so now that I've ordered the injector, the next question is how much (or how many injections) are you making on a turkey?  And is it like you're pulling it out as you're injecting it to ensure it coats as much of the inside as possible.  Also, that may be the most sexual sentence I've ever typed on this board that wasn't referring to sex.  
Click to expand...
I usually inject the breasts(each side) several times and do the same for the thighs.  1 maybe 2 for the legs, typically I only use about 2/3 of the jar.  Also, when injecting don't freak out when fluid comes oozing out or outright squirting out of previous injection sites, it's normal and I actually like to rub/baste the skin with that fluid before letting it air dry in preparation for applying the rub.

 
Jayrok said:
And with this get some T Chachere's creole seasoning.  Inject the marinade and sprinkle the seasoning (good amount) all over the bird.  When you raise the fowl out of the hot oil the skin will be crispy and delicious.  

Dem's good eats.  
Click to expand...
JMHO, but Tony C's can be on the salty side of the palate, if salt is not your thing you may want to go lite or go with another brand

 
Megla said:
JMHO, but Tony C's can be on the salty side of the palate, if salt is not your thing you may want to go lite or go with another brand
Click to expand...
I can see that.  I haven't noticed it being any more salty than other brands.  Different strokes I suppose.  

 
Megla said:
I usually inject the breasts(each side) several times and do the same for the thighs.  1 maybe 2 for the legs, typically I only use about 2/3 of the jar.  Also, when injecting don't freak out when fluid comes oozing out or outright squirting out of previous injection sites, it's normal and I actually like to rub/baste the skin with that fluid before letting it air dry in preparation for applying the rub.
Click to expand...
Wow.  So you want to use about 2/3 of the jar.  I had no idea that whole jar was basically a single use thing.  So glad I asked.  Thanks so much for all of the advice.  I can't wait to try this.

Unfortunately, my dad doesn't like cajun seasoning, and we have them up here for Thanksgiving.  So we won't get to try this until after Thanksgiving.  But I can't wait to try this nos. :excited:

 
TheIronSheik said:
Wow.  So you want to use about 2/3 of the jar.  I had no idea that whole jar was basically a single use thing.  So glad I asked.  Thanks so much for all of the advice.  I can't wait to try this.

Unfortunately, my dad doesn't like cajun seasoning, and we have them up here for Thanksgiving.  So we won't get to try this until after Thanksgiving.  But I can't wait to try this nos. :excited:
Click to expand...
NEVER reuse the injection solution if you inject right from the jar.  After the first injection your needle has cross contaminated it with raw poultry.

If you want to try for Thanksgiving, but a larger gage needle like the sterling one linked above.  Get unsalted butter and soften, mix with finely minced garlic, oregano, basil and rosemary. take half and heat till liquid and inject, take other half and rub down the bird, fry away, no Cajun needed 

 
Megla said:
  Also, when injecting don't freak out when fluid comes oozing out or outright squirting out of previous injection sites, it's normal and I actually like to rub/baste the skin with that fluid before letting it air dry in preparation for applying the rub.
Click to expand...
speaking of sexual sentences that weren't referring to sex....

:oldunsure:

 
Megla said:
NEVER reuse the injection solution if you inject right from the jar.  After the first injection your needle has cross contaminated it with raw poultry.

If you want to try for Thanksgiving, but a larger gage needle like the sterling one linked above.  Get unsalted butter and soften, mix with finely minced garlic, oregano, basil and rosemary. take half and heat till liquid and inject, take other half and rub down the bird, fry away, no Cajun needed 
Click to expand...
So just to be clear, when you say never reuse, you mean you can keep dipping that needle into the jar as long as it's the same bird.  But whatever you don't use, throw away.  Right?

 
Also, so now that we've gone over the injecting part in detail, let's talk about the outside of the bird.  I saw some links to seasonings on the skin above.  What's everyone's go to on this?  And how much are you putting on?

Also, does anyone use the injectors on anything else besides turkeys?  

 
TheIronSheik said:
I love turkey.  It's probably my favorite food with second place being nowhere even close.  When I moved to Texas, I was introduced to the frying of turkeys and that was a life changing experience.  My girlfriend (at the time)'s family fried the turkey and injected it with cajun seasoning.  It was so good.

What I want to know is, what do you use to inject that turkey and does anyone have any recipes for a good cajun injection?  I've looked online and can't really find anything about the tools for injecting.  And while we have seen some cajun recipes, I was hoping for more first hand information from people I trust.  
Click to expand...
You moved to Texas?

 
TheIronSheik said:
Also, so now that we've gone over the injecting part in detail, let's talk about the outside of the bird.  I saw some links to seasonings on the skin above.  What's everyone's go to on this?  And how much are you putting on?

Also, does anyone use the injectors on anything else besides turkeys?  
Click to expand...
If you are going to fry the turkey I would suggest a light rub of any flavor/style.  Id use a rub lite in sugar or made with Turbinado Sugar so the skin doesn't get to dark.

I use the injectors on many things(needles/not solution), pork butts, eye of round, whole chickens to name a few

 
Megla said:
If you are going to fry the turkey I would suggest a light rub of any flavor/style.  Id use a rub lite in sugar or made with Turbinado Sugar so the skin doesn't get to dark.

I use the injectors on many things(needles/not solution), pork butts, eye of round, whole chickens to name a few
Click to expand...
Probably won't be frying the turkey.  You can still inject without frying, right?

 
TheIronSheik said:
Ok.  I thought so but got worried there when you mentioned frying.  
Click to expand...
i don’t inject, but for extra moistness and flavor, get a cheese cloth and cover one side with softened butter.  then cover the butter with your cajun seasoning.  then cover the breasteses of the turkey only with the seasoned side.  then put the bird in an oven bag.  my wife also stabs bird with knife and fills wounds with spanish stuffed olives.  finish the last 1/2 hr without cloth for crispness.  Wa La

 
I've found cooking turkey in a convection oven produced the best results, besides frying. Air moves around and cooks bird evenly, and a lot faster

 
Brining 2 turkey breasts (yes, breasts) in 1/4 cup salt, bottle of good maple syrup, 2 sliced oranges, 1 sliced grapefruit, boatload of peppercorns, and 2 fresh herb bouquets. They’ve been in the drink since Tuesday. I’ll pull them out closer to lunch today and cook for a couple of hours. Delicious.

 
So we tried the injection stuff today and it was not good.  At least, not to what we were expecting.  I know it says "butter" on the packaging, but it just tasted like butter.  Duh, I guess.

But the big thing was that the original cajun seasoning I had 20 years ago was like a spicy cajun seasoning.  It didn't taste like I was eating a stick of butter.  I'm sure it may have had some, but I feel like I'm eating turkey flavored butter.  Also, it was our first crack at this, so we may have messed up with adding too much.

But all that aside, is there a flavor out there that is spicy cajun?  

Secondly, do we just need to add less butter?  If anyone makes their own, do you add anything that adds heat?  Like maybe cayenne pepper or something?  I don't want it to be hot, per se.  But that cajun seasoning I had so long ago just gave it a slight kick.

Any thoughts from the experts?

 
TheIronSheik said:
So we tried the injection stuff today and it was not good.  At least, not to what we were expecting.  I know it says "butter" on the packaging, but it just tasted like butter.  Duh, I guess.

But the big thing was that the original cajun seasoning I had 20 years ago was like a spicy cajun seasoning.  It didn't taste like I was eating a stick of butter.  I'm sure it may have had some, but I feel like I'm eating turkey flavored butter.  Also, it was our first crack at this, so we may have messed up with adding too much.

But all that aside, is there a flavor out there that is spicy cajun?  

Secondly, do we just need to add less butter?  If anyone makes their own, do you add anything that adds heat?  Like maybe cayenne pepper or something?  I don't want it to be hot, per se.  But that cajun seasoning I had so long ago just gave it a slight kick.

Any thoughts from the experts?
Click to expand...
Was it Tony's?  If so, that would surprise me.  That's one brand I am fiercely loyal to and have been decades.  Tony's has never let me down.

 
Osaurus said:
Brining 2 turkey breasts (yes, breasts) in 1/4 cup salt, bottle of good maple syrup, 2 sliced oranges, 1 sliced grapefruit, boatload of peppercorns, and 2 fresh herb bouquets. They’ve been in the drink since Tuesday. I’ll pull them out closer to lunch today and cook for a couple of hours. Delicious.
Click to expand...
Thank you. My brother in law (Sparty moves to Savannah) does the frying. Fried turkey, 15 years ago, was novel.

I'm a fan of smoking with a dry brine. I found my method from bbq-brethren with a link to a dry brine recipe from a New York Times article about a woman who owns a restaurant in Northern California. I've been doing it this way on a Weber kettle for the last 10 years.

Edit: Judy Rodgers is the chef.

 
Eephus said:
I'm using this method this year.

I've been dry brining the bird since Monday and am starting from a cold oven and finishing at 450.
Click to expand...
Crap quoted wrong person.

Thank you. My brother in law (Sparty moves to Savannah) does the frying. Fried turkey, 15 years ago, was novel.

I'm a fan of smoking with a dry brine. I found my method from bbq-brethren with a link to a dry brine recipe from a New York Times article about a woman who owns a restaurant in Northern California. I've been doing it this way on a Weber kettle for the last 10 years.

Edit: Judy Rodgers is the chef.

 
General Malaise said:
Was it Tony's?  If so, that would surprise me.  That's one brand I am fiercely loyal to and have been decades.  Tony's has never let me down.
Click to expand...
Agreed. Tony's seasoning (in moderation for me, I can't handle anything spicy) and marinades are freakin good. 

Add Tony's to scrambled eggs. Heaven.

 
Eephus said:
Got a small bird (~8.5 lbs) for Xmas and am going to spatchcock it.
Click to expand...
Put on a rack over a pan of cut veggies like broccoli, cauliflower, Brussels sprouts. Veggies roast and baste and are FAAAABULOUS!

 
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