Cajun Injector Sauce For Turkey Or Chickens Recipes

CAJUN-INJECTED SPICY TURKEY

Steps:

• Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
• Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
• Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)
• When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

CAJUN FRIED TURKEY INJECTION SAUCE

Steps:

• Mix all and let dissolve to blend.
• Inject your turkey (or what ever) at least 24 hours before cooking.
• Bake, fry, smoke, or grill your bird.

EMERIL LAGASSE'S CAJUN-INJECTED SPICY TURKEY RECIPE - (3.7/5)

Steps:

• Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject each turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times. Preheat the oven to 400 degrees F and line a large roasting pan with aluminum foil. Season the injected turkey well both inside and out with the Kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and a thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.) When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

CAJUN INJECTOR SAUCE FOR TURKEY OR CHICKENS

Steps:

• 1. Melt butter, add all the rest of indgredients and whisk till smooth. I fill a large take out drink cup at a time with mix. (Easier to drawn out with injector. Reserve 1/2 cup.
• 2. Draw down and begin injecting. Tips: NEVER PUNCTURE SKIN OF TURKEY OR CHICKEN. Go inside and insert in breast area first. I go though the neck cavity to start,then I do the wings. Then thighs from back end cavity. Then breast area again from this angle. I also inject through the wing tips. Then last everyones favorite the legs. Inject from cavity then I go to the leg end (Foot-Ankle) and inject from that side.
• 3. At this point if you have done well your turkey will have started to grow. (Poof up) Use all the mixture up. Will do a 12 to 15 pd turkey. Leftovers can be stored in frig, and reheated to use in other poultry.
• 4. I leave 1/2 cup and brush this on top and outside my bird.
• 5. Bake as directed. Lat stand 30 minutes for juices to set. If not they will squirt out and burn you.
• 6. This will make your turkey juicy, and well seasoned through out. When you slice it you will see the seasonings and the gravy in every piece.
• 7. Now for chickens you can cut the reciepe down by half. And that will do 2. I always do 2, then I debone it for sandwiches and salads. Save that energy and time. Save the carcass for your next broth!
• 8. Substitute lemon juice or apple juice for chicken. If I use apple at the last 15 minutes of baking, I brush melted apple jelly on the outside. Yummy.
• 9. You may substitute half lemon juice and half pomagrante. That brightens up it too. Also you can use pineapple juice and 20 before cookings over put pineapple rings over the top of the chicken.
• 10. Try new combinations. Explore when you cook. Oh for you who like things spiced up.. try Jalapeno juice and tomato sauce or Spicy V-8. Olay!!