A Thanksgiving Favorite DeepFried Turkey Marinade Recipe Deep

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Place the butter and turkey broth in a bowl and warm in a microwave for about one minute until the butter melts. 2. Remove the bowl from the microwave and add the lemon juice to the combination. 3. Add the rest of the ingredients and stir gently. 4. Let the marinade stand for 10 minutes then stir once again. 5.

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For a variation, add finely chopped fresh herbs such as parsley, cilantro, and oregano. Once the injection is cool, blend at high speed with the fresh herbs. Strain through a mesh sieve to ensure the fibrous leftovers of the herbs don't pass into the injector. Get the Recipe. 07 of 07.

This Homemade Turkey Injection Seasoning is super easy, taking only 5

In a small bowl, combine the garlic, rosemary, thyme, oregano, ginger, and black pepper. Add the olive oil, soy sauce, lemon juice, and liquid smoke. Mix all the ingredients until well combined. Pour the marinade into a gallon bag and add the turkey wings or legs. Seal and marinate for several hours, up to overnight.

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In a small saucepan, add lemon juice and butter. Cook on medium-low heat until the butter is melted. To the melted butter, add the rest of the ingredients: olive oil, onion powder, Worcestershire sauce, vinegar, garlic powder, onion powder, hot sauce and pepper. Stir well and allow to simmer for 2-3 minutes until fragrant.

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Preheat oven temperature to 350°F. Add gluten-free flour, fresh rosemary sprigs, celery stalks, and sliced onion to oven bag. Spray inside of bag with gluten-free non-stick cooking spray. Brush thawed turkey with olive oil, finely chopped fresh rosemary, salt, dried sage, garlic powder, and pepper.

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Remove saucepan from heat and let the mixture cool for 10 to 15 minutes. Load the syringe with marinade and inject into the breast, thigh, and leg. Do this a few times to spread out the seasoning. Wipe away any mixture that bubbles up to the top. Season outside of turkey, cook as directed and serve.

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Tips. * For a more flavorful marinade, use fresh herbs instead of dried. * Marinate the turkey for at least 8 hours, or overnight, for the best results. * Preheat the oven to 375 degrees F (190 degrees C). * Remove the turkey from the package and rinse it under cold water. * Pat the turkey dry with paper towels.

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Add garlic powder, salt and black pepper and stir. Let stand for 10 minutes, and stir through once more before using. Prepare the turkey by rinsing and patting it dry with paper towels. Load marinade into the meat injector, and slowly inject into multiple spots in the turkey.

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Fresh herbs: Bright, garden-fresh, and aromatic, an herb turkey injection recipe is easy to make. Simply steep a small amount (a tablespoon or so) of roughly chopped fresh rosemary, sage, or thyme in your butter injection sauce for 10-15 minutes and remove them before injecting the mixture into your turkey.

Use this marinade to reach deep into the meat of poultry. It works

Mix all ingredients in a pot and simmer for five minutes. Let the sauce cool then strain or remove leaves/whole herbs. Using an injection needle, inject sauce into the turkey throughout all the breast and thighs. 3 injections per breast and 2 injections per thigh. Tip: To avoid making multiple holes all over the turkey, make one hole and inject.

Most turkey injection marinades are built around a Cajun flavor. This

Whisk in 1 cup chicken broth and bring to a simmer. Simmer 5 minutes and then remove from the heat and let steep like you do for tea. This allows the herbs and spices to infuse the injection liquid. The liquid must cool to about room temperature in order to inject the turkey.

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Set them aside to cook separately or discard them. Place the butter in a microwave safe bowl and microwave it for 30-60 seconds, or until it is completely melted. Immediately mix in the apple cider, garlic powder, onion powder, Italian seasoning and sea salt until everything is well combined.

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21. Turkey. The turkey marinade recipe provided offers two options: a wet brine and a dry brine. The wet brine involves a combination of water, salt, brown sugar, herbs, and spices, while the dry brine consists of a mixture of salt, black pepper, oregano, garlic powder, basil, thyme, and paprika.

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Simmer for 1 minute until well combined. Remove from heat and let the mixture sit for 10-15 minutes, or until cooled. Using a meat injector, carefully draw marinade into a syringe and release the excess air. Inject a small bit of marinade into multiple spots in the turkey, about 2 1 1/2" deep and 2 inches apart.

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Release excess air before injecting. Inject about 3/4″ into the turkey, and release small bits of the marinade into multiple spots. Wipe away any spillage, place the turkey into a large pan, and place it into the refrigerator for at least 1 hour, or up to 8 hours. Bake, grill, or smoke the turkey as directed.

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Plan for 1/2 an ounce of marinade for every 5 pounds of a whole turkey. Plan to inject the turkey right before cooking. Don't too it too early and do it AFTER rubbing with seasoning or butter (if you are doing either of these). The pressure from the massage will push out the marinade.