Injector Sauce For Poultry And Cajun Rub Recipes

Steps:

• Stir chicken broth, lemon juice, 1/2 cup melted butter, 1 clove garlic, mustard powder, and ginger together in a bowl. Cover bowl with plastic wrap and refrigerate marinade for flavors to blend, about 30 minutes.
• Mix 1 cup softened butter, rosemary, thyme, and 2 cloves garlic together in a bowl until rub is evenly combined.
• Separate skin from the meat of the turkey by running your hand under the skin to separate. Spoon rub mixture evenly under the skin in several different parts of the turkey.
• Pour marinade into a meat injector and inject the meatiest parts of turkey with marinade, changing the angle of the needle several times.
• Brush turkey with olive oil and season with salt and pepper; place in roasting pan and cover with plastic wrap. Refrigerate turkey for 12 to 24 hours.

Steps:

• INJECTOR SAUCE- Combine chicken broth butter, lemon juice and rub in a saucepan and cook over medium heat, just until butter is fully melted.
• Taste, adjust seasoning to your taste, if necessary.
• Let mixture cool to room temperature before loading turkey injector or kitchen syringe.
• Follow injector and/or recipe directions to inject poultry with sauce before grilling.
• CAJUN RUB- Combine all ingredients (under"Cajun Rub") into a mixing bowl and stir or use hands to mix thoroughly.
• Store this in an airtight container away from heat or light will keep for at least 6 months.
• (**Asidefrom being a vital part of injector sauce, this rub also lends a Cajun accent to anything you sprinkle it on; especially chicken, steak and seafood. Use 2 to 3 teaspoons per pound of meat.).

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!!

Steps:

• Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
• Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
• Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.