Finney
Master Chef
This is the recipe for the 'injecton' I make.
1 tablespoon Worcestershire sauce
2 tablespoons Creole mustard
6 oz garlic juice
6 oz onion juice
3 oz red pepper sauce
½ cup Tony Chachere's Creole Seasoning
8 oz water
Blend the first seven ingredients in a jar and refrigerate for two days (everytime I open the fridge to get something out, I shake it).
Using a large chef's syringe, inject the turkey with the marinade. Rub turkey with additional mustard and season generously with Tony Chachere's Creole Seasoning. If you are a more heat person, use the Tony's 'extra' spice.
note added on edit: I inject the day before, and most times do the rub the day before. Put turkey on a rack, in a pan, in the fridge. Add more rub 45 min before cooking.
I have on occasion, clarified butter and added to the injection. Adds a buttery flavor (of course) to the spicy mix.
1 tablespoon Worcestershire sauce
2 tablespoons Creole mustard
6 oz garlic juice
6 oz onion juice
3 oz red pepper sauce
½ cup Tony Chachere's Creole Seasoning
8 oz water
Blend the first seven ingredients in a jar and refrigerate for two days (everytime I open the fridge to get something out, I shake it).
Using a large chef's syringe, inject the turkey with the marinade. Rub turkey with additional mustard and season generously with Tony Chachere's Creole Seasoning. If you are a more heat person, use the Tony's 'extra' spice.
note added on edit: I inject the day before, and most times do the rub the day before. Put turkey on a rack, in a pan, in the fridge. Add more rub 45 min before cooking.
I have on occasion, clarified butter and added to the injection. Adds a buttery flavor (of course) to the spicy mix.
