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Turkey Injection & Rub

Here's what I came up with for the turkey this year.  This is in addition to the special brine and baking tricks...... well, what do you think? We like our turkey to be all juiced up, so I increased the recipe just a bit after trying it out, and my best recreation is in the below.


Suggestion: wash and brine turkey first. Place turkey on lifting rack in roasting pan. Stuff rub under the skin, then inject turkey.
Wet ingredients
1/4 cup butter
3 tbsp olive oil
1/2 cup chicken broth (use the whole boullion cube)
1 tbsp Cooking Sherry or White Wine
2 tbsp Worcestershire sauce –OR–  Liquid Smoke

2 tbsp minced garlic –OR–  1 tbsp garlic powder
1 tsp fine ground black pepper
3/4 tsp ground allspice
1 tsp cayenne pepper
1 tsp onion powder
1 tsp ground sage
2 bay leaves
(If not brining turkey in advance, add 1 tsp salt)

1 tbsp cup olive oil
1 tsp balsamic vinegar
1 tsp white wine
1 tsp Worcestershire sauce
1/2 tsp garlic powder –OR– 1 tsp minced garlic
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp fine ground pepper, black or white

Thaw turkey in advance. Remove giblets and neck from turkey: reserve to cook for pets or gravy.  Brine the turkey the day before.
Bring the injection ingredients to a boil, then reduce heat to low and simmer for just a few minutes.  Cool. Strain so that only liquid will be sent through your injector needle. Inject turkey in many, many spots so the juice will cook through the meat during baking.

Put rub under turkey skin prior to baking.

If using the Alton Brown method, now you will rub oil over the outside of the turkey and bake it on 500 degrees for 30 minutes to lock those juices in, before turning down the heat to continue baking for the duration of the required time for your size turkey.
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