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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-10-2018, 03:08 PM   #1
jasonjax
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Default Best/favorite turkey injection?

Figured we may as well keep the turkey talk going...

I'm going to be cooking some extra breasts this year, and I always like to inject. I usually inject butter mixed with chicken broth, but I'm thinking of trying one of the commercial injections such as Cajun/creole butter etc.

What's your go-to turkey injection of choice?
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Old 11-10-2018, 03:15 PM   #2
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Quote:
Originally Posted by jasonjax View Post
Figured we may as well keep the turkey talk going...

Sorry, forgive me.


Isn't it already going?


http://www.bbq-brethren.com/forum/sh...d.php?t=120494


I'll answer you, Tony Chacere Creole Butter, but maybe I should be answering in the other thread?


I'm not sure.


I'm new
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Old 11-10-2018, 03:20 PM   #3
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Scottie's Creole Butter

Ingredients
1 can beer of choice
1 pound butter
1 tbsp Big Time BBQ Rub (or your favorite rub)
1 tbsp Paprika
1 tbsp freshly ground white pepper
1 tbsp sea salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dry mustard
1 tbsp freshly and finely ground black pepper
1 tsp Cayenne

Instructions
Melt the butter in saucepan and add the beer and spices. Mix well. Let cool, then inject.
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Old 11-10-2018, 03:28 PM   #4
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Tony’s Creole Butter.
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Old 11-10-2018, 03:35 PM   #5
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Tony C's creole butter. This year instead of injecting I'm going to brine two breasts. I'm using Tony's C's creole seasoning in the brine though.
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Old 11-10-2018, 03:41 PM   #6
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Originally Posted by WilliamKY View Post
Tony C's creole butter. This year instead of injecting I'm going to brine two breasts. I'm using Tony's C's creole seasoning in the brine though.
I plan to brine and inject. I figure the Harvest Brine will penetrate a decent bit into the meat, but I'm looking for some more flavor deeper into the meat.
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Old 11-10-2018, 03:43 PM   #7
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Quote:
Originally Posted by LYU370 View Post
Scottie's Creole Butter

Ingredients
1 can beer of choice
1 pound butter
1 tbsp Big Time BBQ Rub (or your favorite rub)
1 tbsp Paprika
1 tbsp freshly ground white pepper
1 tbsp sea salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dry mustard
1 tbsp freshly and finely ground black pepper
1 tsp Cayenne

Instructions
Melt the butter in saucepan and add the beer and spices. Mix well. Let cool, then inject.

Digging on the ingredients list here. Wonder if this could be made well ahead of time and refrigerated or even frozen without too big a flavor hit.
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Old 11-10-2018, 03:46 PM   #8
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Quote:
Originally Posted by Bill-Chicago View Post
Sorry, forgive me.


Isn't it already going?


http://www.bbq-brethren.com/forum/sh...d.php?t=120494


I'll answer you, Tony Chacere Creole Butter, but maybe I should be answering in the other thread?


I'm not sure.


I'm new
I'm pretty sure it's acceptable to ask a specific question versus being required to respond in a 47 page thread. If it isn't the mods around here are awesome and active.
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