Mama Bevier's Fried Turkey Injection Popular Recipes

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Mama Bevier's Fried Turkey Injection

"This injection recipe makes a spicy Cajun-style turkey, moist, and never dry. Perfect flavor and still goes beautifully with the traditional favorites of the holiday, like stuffing, gravy, and cranberry sauce!"

Ingredients :

• 4 1/2 cups water
• 7 tablespoons Creole seasoning (such as Tony Cachere's®)
• 4 tablespoons poultry seasoning (such as Chef Paul Prudhomme's® Poultry Magic)
• 2 tablespoons flavor enhancer (such as Accent®)
• 2 cubes chicken bouillon
• 1 tablespoon cayenne pepper
• 1 tablespoon garlic powder
• 1/2 cup butter

Instructions :

Prep :	Cook : 8M	Ready in : 1H40M

• Combine water, Creole seasoning, poultry seasoning, flavor enhancer, bouillon, cayenne pepper, and garlic powder in a saucepan over medium heat. Bring marinade to a boil and cook for 3 minutes. Cool at least 1 hour.
• Return marinade to a boil, remove from heat, and allow to cool. Strain marinade through a cheesecloth-lined colander into a bowl and reserve seasonings. Return marinade to the saucepan over low heat. Add butter and heat until melted, 3 to 5 minutes. Remove from heat and allow to cool until safe to handle, about 20 minutes.

Notes :

• Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
• When broth has cooled enough to draw into the needle, inject the bird in a lot of different spots. Rub coarse seasoning inside and out and under the skin. Cover and refrigerate overnight. Before frying or cooking, rub bird with coarse seasonings on the outside and inside once again. Heat peanut oil to 325 degrees F, then reduce heat to 300 degrees F and maintain that temperature. Cook 4 ½ to 5 minutes per pound of the bird. This recipe can be for baked turkeys as well.
• Inject the bird as much as possible; if any is left over, use as marinade or base for a gravy. The serving number reflects how many people I can feed with 1 bird.

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