Great injected, smoked Turkey!
Injecting a turkey for smoking is a great way to flavor your meat, you can do it before and after it goes on the barbecue or in the oven, even for pan roasted recipes it can be the trick from a good a recipe to a great one!
Recipe first posted to suppliesformykitchen.com/injecting-a...
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- big turkey
- bottle white (or red) wine
- sugar (white cane sugar is preferred)
- 1/2 c
- candied ginger (or 1/4 cup fresh ginger)
- 6 sprig(s)
- 2 sprig(s)
- 2 sprig(s)
- a few sticks or butter
- pepper and salt
1First of all; when you inject any kind of meat or fish when it's raw, and let it marinade for a while, the flavours of your injection will become a part of it. Just think about injecting a leg of lamb with a marinade made garlic or mint and then smoke it slowly in the oven by adding dried garlic and dried mint infused olive oil on the fire or hot coals.
2Even the most boring tasting fish can be injected with lemon and basil for example for a unique taste. The possibilities are endless, I can't name them all here but I do believe that it's definitely an underdog cooking technique then never got the credit it deserves!
3There also are a few different approaches to smoking, but the most important thing to understand is that you have to trap the smoke around your product in order to really add the smokey taste! This can be done by wood or other dried products or with coals and sprinkling over infused oil, or fresh products to create flavorful smoke!
4For starting, buy your turkey at least 1 day before serving it, so you can inject it with your secret infusion! Everyone should make up his own infusion, it's so simple!
5Chop half a lemon (don't peel it), and put them in some white or red wine with 2 thyme sprigs, a few sage leaves and some crushed pepper but no salt!
Let it infuse on a low heat for about 30 minutes, sieve, add the sugar and boil it down to about 3/4 cup.
6Inject this infusion as evenly as possible in your turkey, then fill it it (it's still the day before serving!) with al the other ingredients, except the butter, salt and lemon. You can chop them up roughly for a better result.Then leave the turkey covered in the refrigerator for the night.
7Then about 3 to 4 hours before serving (depends on the size of the turkey), heat up the orange in a microwave or oven and take some kitchen rope. Then tie the orange between the legs of the turkey. Rub the butter over the chicken and roast uncovered in the oven for 2 to 3 hours on 90 C° (about 200 F)
8Take the turkey out of the oven, and heat it up to a high heat. Then just 20 minutes before you put it on the table, rub it again in butter, but this time with pepper, salt an other spices you want. Then give it quickly a nice color to serve.