INJECTED TURKEY MARINADE RECIPES

Steps:

• First 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.
• Even 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!
• There 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!
• For 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!
• Chop 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.
• Inject 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.
• Then 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)
• Take 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.

Steps:

• Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
• Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
• Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)
• When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.