Marinade for injecting turkey breast

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Turkey Injection Sauce With Honey

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Best turkey and chicken injection recipes

After the first injection, withdraw the needle, then re-insert it in the same hole but at a different angle , and inject the marinade again. Remove saucepan from heat and let the mixture cool for 10 to 15 minutes. Could it be any easier. So if you have a 25 lb bird, aim for a 2. This takes it up a notch with spices, chili and beer. And investing in a meat injector will not break the bank either. The barrel will hold a couple of ounces of marinade. The needle tip is solid and sharp for penetrating the meat cleanly, while having holes down the sides to allow the marinade out. For me, the best part is that you can dramatically boost the flavor of thick turkey breasts that otherwise risk drying out by the time the whole bird is cooked. I don't like this at all.

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Description: Always depress the plunger and release the marinade slowly so that it has time to disperse and be absorbed. The idea is to help the marinade penetrate the meat evenly , so the more sticks you do, the more uniformly flavored the resulting meat will be. The secret with an injection marinade is to make sure that the marinade is well mixed and that the herbs are fine enough to fit through the needle without clogging. But adding flavor to the inside. Classic pairing of lemon and butter delivers melt-in-the-mouth tenderness. You can do this several times at various angles reaching different parts of the meat, but all through the one puncture hole. No need to smother in gravy anymore to add flavor to that turkey breast. And you want to ensure this never happens on your dinner table again. As with all things barbecue, experiment and discover your preferences as you go along. What Goes into an Injection Marinade. Place bay leaf, thyme, sage into a spice or coffee grinder and pulverize into a powder. Contents What is a Meat Injector. For me, the best part is that you can dramatically boost the flavor of thick turkey breasts that otherwise risk drying out by the time the whole bird is cooked.
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