Mr Sambos Injection Liquid For Turkey Deep Frying Recipes

Steps:

• In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.

Steps:

• In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.

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:

• Mix well and refrigerate until ready to use.
• This sauce will keep for several weeks if refrigerated.
• To inject the turkey: Load up the marinade into a hypodermic meat injector.
• Inject the marinade in several places on the turkey.
• Do this by carefully lifting up the skin, rather than poking the needle throught it.
• When the turkey is good and loaded up with the juices, massage the turkey with the dry rub.
• YUM!

Steps:

• Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
• Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
• Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

Steps:

• In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
• When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
• Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
• Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
• Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Steps:

• Melt butter slowly as not to burn.
• Add rest of ingredients and mix well.
• (I place in a covered bowl and shake vigorously).
• Inject into your turkey and allow to sit for one hour or more before deep frying.
• HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy!
• It worked great!

Steps:

• Eight to 24 hours in advance, make the brine by sauteing onion, celery and garlic in butter until tender. Add hot peppers and Worcestershire, then stir in the salt, cayenne and black pepper. Add the chicken stock and bring to a boil.
• Strain into a bowl, pressing the solids to extract as much juice as possible, to yield about 1 1/2 cups.
• With monster hypodermic, inject the turkey's breast in five places and each leg in one place.
• With your bare hands, rub the cayenne into the turkey's breast under the skin. Omit if you don't like the flavor -- though it's very mild in this quantity.
• Refrigerate, uncovered, for 8 to 24 hours. Or if you prefer, you may fry the bird immediately.
• On the day you plan to eat it, remove the turkey from the refrigerator, place it in the empty fryer pot and cover with water. Then empty the pot, measuring the water to find out how much oil you'll need (usually about 5 gallons for a 14 pounder).
• Dry the pot very thoroughly and fill it with the same amount of oil or lard, attach the extra-long thermometer and heat the oil to 350 to 375 degrees. Just before lowering the bird, turn off the flame to make absolutely sure that Mr. Peanut's essence won't start a fire. Then pierce the turkey with its holder and lower slowly into the oil. Boil for 49 minutes or longer (3 to 3 1/2 minutes per pound).
• Remove the turkey, drain excess oil and rest it on a platter for 10 to 30 minutes. Slice and dive in!