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Prep the turkey: remove the neck and giblets, pat dry with paper towels, and place on a rack in a large roasting pan. Allow to rest at room temperature while you prepare the injection marinade. Melt a stick of butter in a large (at least 2 cup) glass measuring cup or bowl. Add the remaining ingredients and stir to mix.
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Instructions. First, melt the unsalted butter in a large measuring cup with at least a 2-cup capacity. Once melted, add the chicken broth, salt, pepper, lemon juice, and honey, stirring well to blend them with the melted butter. Next, ensure your turkey is fully defrosted.
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1. Unpackage the turkey and remove the innards and gizzards. 2. Tuck the wings behind the breast. 3. Tie the legs together. 4. Inject your turkey, hitting the legs, breast and thighs. You'll know when you've got enough in any given area when you can see the injection spilling out.
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Instructions. Add butter to a saucepan and melt it. Add the rest of the ingredients and thoroughly mix under low heat until it produces a runny paste that is liquid enough to be drawn by the meat injector. Draw the liquid when still warm and inject the marinade into your turkey.
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Note: The total time does not include 3 hours of inactive time. 1. In a medium bowl, whisk together the chicken broth, melted butter, lemon juice, salt, black pepper, onion powder, garlic powder, smoked paprika, and dried sage until combined. 2. Fill your meat injector with the turkey injection marinade. 3.
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If any marinade spills out the injection hole onto the skin wipe it off before applying your rub. Let the marinade sit in your turkey approximately 1 hour before smoking (refrigerate if needed) When pellet smoking a turkey the ideal smoking temperature is around 215F-225F. Make sure the internal temperature of the turkey reaches at least 165F.
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How To Inject the Turkey. Once you're ready to inject: Place the turkey in the roasting pan (if you're doing it before cooking) and start at the top of the breast working your way down. Inject the top of the breast and the sides of the breast, as well as the top of the legs and wings and the sides of the legs and wings.
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Gently stir in the salt and brown sugar. Add turkey breasts and ensure they are completely submerged in the solution (add more water if needed). Close bucket lid and store in the refrigerator overnight, or for 12 hours. Remove the turkey from the brine. Rinse and pat dry with paper towels.
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You can also slide a few fresh sage leaves under the skin. Inject the turkey with the injection mixture in both breasts, drumstick, and thighs. Place the turkey on the smoker breast side up and smoke at 300-325°F for one hour. Use a basting brush drip the herb-flavored butter over the turkey.
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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.
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Step 1 - Melt the butter in a small bowl in the microwave. Step 2 - Whisk the chicken broth, lemon juice, melted butter, and spices until mixed well in a medium-sized bowl. Step 3 - Use the flavor injector to suck up the mixture and inject it into your turkey. Allow the turkey to marinate in the fridge for 12 hours, and then prepare it as.
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Mix well with a wire whisk. Step 2: Using a meat injector, suck up the injection marinade and inject the turkey all over evenly and at different angles. Into the thighs and wings too. Allow injected turkey to sit an hour or two at room temperature, for best results. Step 3: Season outside (perhaps with dry rub).
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Place turkey on a tray or on a roasting rack in a large pan. INJECT: After mixing up the injectable marinade, fill the meat injector with the liquid mixture. Pierce the skin of the turkey and press it down into the breast. Slowly inject and repeat in several other places until all the marinade is gone.
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Here are 4 steps to making the perfect smoked turkey injections: • Mix together 1 cup melted butter, 2 tablespoons Worcestershire sauce, 3 cloves minced garlic, and 2 teaspoons black pepper in a bowl. • Inject each pound of turkey with ¼ cup of mixture.
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Insert thermometer probe into the thickest part of the turkey thigh, making sure not to touch the bone, and set for an internal temperature of 180ºF. Smoke turkey for approximately 5-6 hours. Once the turkey is in the smoker, take frozen butter and place it into a metal bowl or container. Place in the smoker, allowing to smoke and melt completely.
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The best time to inject a whole turkey is 12 hours before you put it on the smoker. If you do it immediately beforehand, the seasonings won't have a chance to penetrate the meat. Try not to inject more than 36 hours in advance, either—the turkey won't stay fresh for much longer than that.
