If you were a sick turkey, what sort of IV would you want?

Cafe Society
1

I’m thinking of breaking tradition slightly this year. Normally I give the turkey a butter massage and a bread enema. But this year I’m thinking of giving it an IV. When I got my meat injector, the manufacturer suggested using any if a line of premade Cajun mixtures that they sell. They had no suggestions for anything homemade, nor for anything with a non-Southern flavor.

Suggestions for something to add savory flavor and moistness, but which is largely cayenne-free?

2

In injected a turkey once. I think it is inferior to brining, but YMMV.
I have seen some injection that don’t have cayenne, but since I don’t do that I haven’t paid attention.

3

What mixture do you use for the brine? And how long do you leave it?

4

Instructions are over here in the holiday recipe thread. Make sure you read my clarification in post #26.
We also discussed brining over here.

5

Excellent, Smithers! I may have to try that.

I googled on some injection recipes, and the non-spicy ones usually call for stock, butter, and lemon juice. A few are mostly water. Wouldn’t that actually dry the meat out a bit?

6

I would suggest a handful of fresh rosemary shoved into the cavity of the bird. It gives the meat a nice savory flavor, and adds a good zest to the drippings for gravy. You could also add a couple tablespoons of real butter (not margarine) in there with it. A little garlic and some onion would add to the appeal.

I know this is getting away from the injection thing, but it makes for a tasty bird.
Rosemary + Poultry = Yummy.

7

I’d probably just go with a reinforcement of the traditional Thanksgiving flavors. I suppose the flavorings in the stuffing would be my guideline, too. After all, you still have to make gravy with the drippings and you might not want to use a citrus injection (Orange Juice and mashed Potatoes …not so great.)

I’d probably throw together a stick of melted butter, two cups of Chicken or Turkey Broth, three tablespoons of Poultry Seasoning, 2 tablespoons of salt, and a teaspoon of MSG.

That would probably make for a very moist and subtly flavored turkey.

8

But orange juice and bread stuffing = to die for! (As I discovered making chicken a l’orange as a kid)

9

Actually, I’m already planning on that. As well as celery, sage, thyme, and a whole lot of bread.

Yes, they say that stuffing is evil, but when your oven can barely fit a 10 pound bird in the first place, you have to use what space you can. Besides, bread stuffing cooked inside the bird is better than sex.

I like the idea of the stock/herb injection. I don’t want to clog up the syringe, so maybe I can steep them in the stock first, then strain it.

Orange mashed potatoes, drooooooooool…