Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Monday, November 20. 2017

Inject the heck out of your turkey(s)

We're cooking two smaller ones this Thanksgiving, one on the barbie cooked/smoked on wood, and one in the oven. To make them tasty, we recommend injecting the heck out of them.


I tend to use a warmed-up mix of honey, beer or white wine, a splash of hot sauce, and butter. Almost anything makes turkey taste better.  When it comes down to it, though, good stuffing is what it's about. The turkeys are just an excuse for the other things.


Top 6 turkey injection marinades 

Posted by Bird Dog at 13:44 | Comments (12) | Trackbacks (0)

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I have used a Chinese-style marinade: soy sauce, white wine, fresh ginger and fresh garlic pulverized in blender w soy sauce/white wine. I hadn't used it, but a bit of sesame oil might be good, also.
#1 Gringo on 2017-11-20 14:04 (Reply)
I just make normal turkey every year with bread stuffing. Takes great. Never dry. Just put the meat thermometer inside the cavity (in the stuffing) and wait until you get to 170 degrees.

Why make it hard? LOL.
#2 MissT on 2017-11-20 14:09 (Reply)
Cook the turkey breast down. That way the juices from the dark meat run down and keep the bird moist.
#3 Juan Paxety (Link) on 2017-11-20 14:23 (Reply)
I brine my turkeys with my own mix of fresh spices. I've tried every other way including several injection recipes. None compare to my brined turkeys.
#4 Kimmon Johnson on 2017-11-20 14:56 (Reply)
We also brine. Have not had issues with dryness since we started doing that.
#4.1 Knucklehead (Link) on 2017-11-20 15:02 (Reply)
+1 brine
#4.2 Ken in NH on 2017-11-20 15:56 (Reply)
I used to brine overnight. Never saw any difference.
#5 Bird Dog on 2017-11-20 16:06 (Reply)
Two words - spatchcocked turkey. Rub it with your preferred seasonings, put it on a rack over a pan with a few chunked-up carrots and onions and celery stalks and a little water to get the broth party started. Cooks faster and more evenly that way.
#6 Jerryskids on 2017-11-20 16:29 (Reply)
First saw Spatchcocked on Bon Apetite (I think)... I would say "splayed" myself but whatever... not a bad idea... will be trying it Thursday on a new smoker.

A "wet" cornbread dressing with pecans is the only way to go for Thanksgiving... give you Yankees another century or so and maybe you will get up to speed... (smiling).
#6.1 Marc Anderson (Link) on 2017-11-20 22:02 (Reply)
We cook several turkeys throughout the year and never have a problem with drying out. A wet brine makes a difference, but if it's packaged in a solution already then it doesn't need to soak over night. There is a method that involves rotating periodically and temp adjustments that will reduce the cook time quite a bit.

The best method is to also cook a ham and hope that everyone gets full on that, leaving more bird for the true turkey lovers.
#7 Jack Walter on 2017-11-21 07:20 (Reply)
Turkey is like grits. Tastes like whatever you put on it or in it. Never liked either one.
#8 BillH on 2017-11-21 11:17 (Reply)
I don't bother with brining; don't have space. A paste of butter (1/2 lb or more) and herbs under the skin works really well. And don't over cook it.
#9 Cathy J on 2017-11-21 11:20 (Reply)

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