Tony Chacheres injectable marinade

I aint a southern boy but this stuff gets pumped into the Thanksgiving turkey every year. I'd have to try it again to try to pin point what all it might have in it but I think most of the liquid would have to be water. Or maybe some kind of juice.

Your gonna have separation problems unless you put an emulsifier in the solution(xanthan gum) to keep the oil & water mixed.

The xanthan gum I think is just a preservative. You could prolly make up some close to the original mix without using the sodium phosphate and xanthan especially if you aren't planning on storing it for a long period of time.

But hey! I'm no scientist so who knows what those two ingredients are intended to do.

Edit: blu beats me too it with a better answer! Thanks Blu!

you can use any neutral oil I use Canolla, Plain veg oil, Corn oil would be good choices too. The use of Soy and Cotton seed oils in processed food is a financial thing and not a hearty choice. I make most everything from scratch, No Chemicals I cant pronounce, and it costs less than pre-pak garbage.

Here is a similar recipe from emeril, Cajun injection for turkey from food network.

Ingredients
2 tablespoons Worcestershire sauce
1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian's)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole seasoning
1/4 teaspoon cayenne
1/2 cup olive oil
1/4 cup finely minced garlic
1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 to 2 cups chicken broth, as needed for bottom of roasting pan
Directions
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.

Maybe you can use this as a base recipe and adjust to your spices.
jon

I've always figured that they use something like this as a base and add seasonings to it.

http://affordablegrocery.com/shop/chefs-quality-liquid-butter-alternative-1-gallon/

Where are you at in Louisiana? Restaurant Depot carries it for about $10 per gallon I think.

I use margarine, cayenne, garlic and liquid crab boil for the cajun taste.

Stuff is great, but laugh my butt off listening to my redneck buddies pronounce it.

flyingbassman5 said:

The xanthan gum I think is just a preservative. You could prolly make up some close to the original mix without using the sodium phosphate and xanthan especially if you aren't planning on storing it for a long period of time.

But hey! I'm no scientist so who knows what those two ingredients are intended to do.

Edit: blu beats me too it with a better answer! Thanks Blu!

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I kinda like the Xanthan in there. It might be my imagination but I feel that making it thicker keeps it from leaking out as quickly

I used to work for Kraft foods at their edible oil refinery in Buena Park, CA. Soy oil is the cheapest grade of cooking oil you can get. Anything marked Veg oil is soy. Corn or sunflower are good alternatives.

We would on rare occasions refine a batch of peanut oil, very high quality stuff. When we'd run a batch you'd see a line of guys getting "samples" from the holding tank it was in.

I've found Soy Bean oil in the ethnic food section of my Publix. I've used it when cooking stir-fry.

BayoustateBBQ said:

lol let me guess chat-cher-rees instead of Sat-cher-rees?

Click to expand...

One of many ways they butcher it. :crazy:

If you need something to emulsify the oil and water you can use lecithin capsules from any Walgreens or similar drug store. You can find them in the vitamin and supplement section.

I use em when making hot wing sauce to keep the hot sauce and butter from separating.