No one likes a dry turkey, and Melissa Cookston, celebrity chef and judge on Netflix’s new food show “American Barbecue Showdown,” is here to help avoid ruined Thanksgivings.
Cookston offers up three different recipes for all to enjoy while also touching on the differences between brining and injecting.
Brining vs. Injecting
“The first thing people will say is, ‘You should brine your turkey.’ Yes, brining has many adherents, but I’m not usually one of them. I have always preferred injecting to deliver added moisture and flavor for a few reasons. First, brining a turkey requires a good bit of refrigerated space, generally for a couple of days. Space in the fridge is generally in short supply around the holidays. Secondly, brining has its drawbacks in terms of how it affects (for me at least) the skin and texture of the turkey. Maybe I’ve just not been doing it right, but I’ve just never been a huge fan. I have published brined turkey recipes that were quite good, I thought, but overall, I just prefer injecting a turkey.”
Injecting a Turkey
“When you are going to inject, you can do it right before cooking. You can also put in a different flavor profile than you can when you brine. Also, I’ve had some brined turkeys that were just too salty, and you won’t run the risk of that by injecting.
“You’re going to need an injector obviously. If this is a once-a-year thing for you, then grab an injector from the grocery store for a couple of dollars. They will suffice to get through one turkey a year. If you cook and BBQ more often through the year, you’ll want to invest in a better injector. I have a heavy-duty injector that will make short work of turkeys, pork butts, whole hogs, etc.
“When you inject the turkey, try not to go through the skin too often. I usually work around the skin of the breast as much as possible. If I do go through the skin, I will use it multiple times by injecting through that spot multiple times (at different angles.)”
Turkey Injection Recipes
“I’m attaching some recipes below to help you get started. As you see, you’ll only be limited by your imagination when you inject, so if you want to add some different flavors, knock yourself out. The only caution is making sure you don’t have too large of particles in your injection recipe, or you might clog your needle. These recipes also work great with any poultry, so don’t just save them for Thanksgiving!”
Recipe No. 1
Ingredients
-1 cup chicken stock
-1/2 cup maple syrup
-1 tsp kosher salt
-1/2 tsp white pepper
-1 tsp granulated garlic
-1 tsp soy sauce
-1/2 tsp cayenne pepper
-1/2 tsp chipotle chili powder
-1 tsp hot sauce
Instructions
Add all ingredients to a saucepan and bring it to almost a boil while whisking. Allow to cool before use.
Recipe No. 2
Ingredients
-1/2 cup butter
-1 cup chicken stock
-juice from 1/2 lemon
-1 tsp dried sage
-1/2 tsp garlic powder
-1/2 tsp kosher salt
-1/4 tsp white pepper
Instructions
In a saucepan, heat all ingredients until butter is melted and spices are incorporated. All to cool down. Before it thickens too much, inject poultry in thighs, legs, breasts, and along the breastbone. Allow to sit for 1 hour before cooking.
Recipe No. 3
Ingredients
-1/2 cup lemon juice
-1/2 cup liquid crab boil
-1/2 cup butter
-1 cup chicken stock
-1 tsp hot sauce
-1 tsp cayenne pepper
-1/2 cup olive oil
-1 tsp garlic powder
-1 TBS Cajun seasoning
Instructions
Place all ingredients in a saucepan. Heat until butter is melted and spices are incorporated. Remove and allow to cool to room temperature (it should still be liquid.) Then, inject turkey and place in a pan in fridge for 1 hour before cooking. This will allow injection to spread through the meat.
For more information about Melissa Cookston, you can click right here.
