CHAPTER 7 
INJECTING TURKEYS FOR MORE FLAVOR  

Many successful pitmasters INJECT their turkey after brining for
an even more flavorful end product.  Here are just a sampling 
of the contributed recipes:

1 - BY OUR VERY OWN HEIDI ANDERSON

The last time I smoked turkey, I injected it with equal amounts
of Canadian whiskey, apple cider & canola oil with garlic powder.

I then rubbed it with garlic powder and lemon pepper.  
Delicious!!!

Heidi

======================

2 - BY DAVE WIENER

I've used all kinds of injecting recipes, but one of the best is an
equal combination of melted butter, honey, and sherry wine.

It gives a little sweetness that goes great with the smoky taste.

=====================

3 - CAJUN DEEP-FRY TURKEY SEASONING MIX

From The Cajun Injector

NOTE: If you have brined your turkey (or chicken), please be 
very careful with the salt contained in this recipe !

1 10-12 pound dressed turkey not injected with butter, 
    seasonings, or other flavorings
2 teaspoons salt
2 teaspoons ground red pepper, preferably cayenne
4 tablespoons unsalted butter
3/4 cup onions, finely chopped
1/4 cup celery, finely chopped
3 tablespoons garlic, minced
2 tablespoons hot pepper vinegar, peppers only, ground
1 tablespoon + 1 teaspoon salt
1 tablespoon red cayenne pepper, ground
1 teaspoon black pepper
1/2 cup basic turkey or chicken stock
2 tablespoons   Worcestershire sauce

About 5 gallons   peanut oil for frying (peanut oil is used due to
its higher boiling point). Sam's sells it in 5 gallon containers.

Thoroughly combine the seasoning mix ingredients in a small 
bowl and set aside. If making the spice is too time consuming,
you can purchase the prepared version called 'Cajun Injector' at
major grocery stores in the meat section or direct from the 
company. The address is: Cajun Injector, P.O. Box 97, Clinton, 
LA. 70722. It comes with the hypodermic injector. 

PREPARING THE TURKEY

If your turkey comes with a metal prong that holds the cavity 
closed, remove and set it aside. Place turkey in a large pan.  
Remove the giblets and neck from the turkey. If your turkey 
comes with a plastic "pop-up" doneness indicator, be sure to 
remove and discard it. Set pan aside. 

In a large skillet, melt the butter over high heat until half 
melted. Add the onions and sauté about 3 minutes, stirring 
occasionally. Add the celery, garlic, Ground Hot Pepper Vinegar
peppers, the 1 tablespoon plus 1 teaspoon salt, the 1 
tablespoon red pepper, and the black pepper. Cook until mixture
is a rich golden brown, about 3 minutes, stirring and scraping 
pan bottom frequently. Add the stock and Worcestershire and
bring to a boil, stirring constantly. Remove from heat and 
immediately transfer mixture to a blender: blend on highest
speed until mixture is a very smooth puree, pushing sides down
as needed to make sure every bit of the vegetables are finely 
pureed (so it won't stop up the injector needle).

Rinse and drain turkey well. While puree is still hot, pour it into
the food injector and inject the puree into the turkey: Insert to
the bone or to the depth of the injector needle, without piercing
through to the cavity. To fill the injection hole with the puree 
as much as possible, from bone to surface of bird, begin to 
draw the needle out as you inject the puree. Make holes about
2 inches apart and use most of the puree in the meatiest areas;
be sure to inject some of the puree in the upper joint of the 
wing, too. Pour any remaining puree (the part that won't go 
through the injector) into the cavity of the turkey and rub it 
over the inner surface. Set turkey aside. 

Sprinkle the reserved seasoning mix evenly over the bird and 
inside the cavity, rubbing it in by hand and using it all. Close 
the legs and tail together with the metal prong (or fold legs 
back into skin flaps, or tie legs together with kitchen twine).

Cover and refrigerate overnight. 

=====================

4 - FERGY'S INJECTION RECIPE              

     1 stick            Unsalted butter
     1 can              Low salt chicken broth
     3 tablespoons  Tx Pete hot sauce
     Garlic powder   To taste
     Onion powder   To taste
     Black pepper    To taste 

Melt on low heat. Mix all ingredients together.

Let cool before injecting.

I dont like to shoot a hot liquid into a cold bird. I think that 
part is just personal preference (growing bacteria).

"Cool" means I can stick a finger in it.