RSS
Home
 Fagan_55806_2009-05-18 12-10-31.703.JPG "Boise Cooking Examiner")
Injected Poultry
Print
Email
RSS
Subscribe
If you haven’t had injected chicken or turkey you do not know what you have missed! It comes out so tender and juicy. The flavors are absorbed throughout the meat and it melts in your mouth. It takes a baked chicken or turkey to a whole new level. You can use any injector but I recommend buying a good stainless steel one like they sell at Cabela’s. The plastic ones have a tendency to break after only a couple of uses. You can use any spices you like, I’ll give you a couple of variations I like.
Injected Poultry (Garlic)
- 1 whole chicken or turkey
- Melted butter, enough to inject per the size of bird
- Garlic mashed (so as not to clog the injector)
- Basil
- Oregano
- Sage
- Cumin
Fill the barrel with the butter mix and all over your bird start injecting. You’ll know when an area is full because the juice will come out of the injection site and the skin will puff up. Use remaining butter mix and a brush and baste the skin all over with the remaining mix this will give the skin a nice golden brown color with just a little bit of crispiness. Bake as normal, use a thermometer and make sure it’s cooked through.
Injected Poultry (Spicy)
- 1 whole chicken or turkey
- Melted butter
- Soul Seasoning or blackened Cajun seasoning (available in the spice section of stores)
Follow recipe as above. Serve with boiled red potatoes split in half and the vegetable of your choice. This makes a nice weekend meal that is easy and oh so tasty. I keep the sides simple an let the meat speak for itself. This recipe works particularly well with Cornish game hen, one per person. I’ve never tried it with duck but if I were to I would throw a little red wine into the butter mix.
Recommended Beverages
- A nice Chablis or White Zinfandel
Related Articles:
Add a Comment
.jpg)
