| DR BBQ’s basic Poultry Injection |
Recipe Type: Injection
Author:
Injections are usually similar to marinades, the difference being that marinades only reach into the surface of large cuts of meat while the injection is pumped all the way to the center. The timing for injection depends on the strength of the flavoring, typically anywhere from 3 to 12 hours before cooking
Ingredients
- 1 Cup Melted Butter
- 1 Cup Good Quality Sherry
Instructions
- For poultry you usually need to add some type of oil or fat to help keep the bird moist. One of my personal favorites for turkey is as simple as can be, from Dr. BBQ’s cookbook: equal parts of melted butter and good quality sherry. Really good!
- On poultry you want to inject into the thickest part of the meat, primarily the breast and thigh areas. Also, try to minimize the number of needle punctures you make in the skin, as this will allow juices to escape.
- To do this, make a single puncture in the center of the area you want to work, then push the injector needle in at an angle from the puncture site. Press the plunger to inject as you withdraw the needle. Then go back into the same hole in the skin at a different angle. With this method, you can inject a large area with a single puncture of the skin. I can usually do an entire turkey with only 6-8 injection sites this way.
Notes
Recipe Submitted by: Gowan Fenley (Grill Dome Community)