"U.S. Janet B." wrote in message
...

On Sun, 20 Nov 2016 15:47:59 -0000, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>Because I never remember to get my turkey thawed soon enough I don't
>have time to brine. I've taken to injecting my bird the morning of
>roasting. I've never used any of the commercial products that are
>available. I just inject something tasty. It's just the two of us so
>we are concerned about coming up with traditional Thanksgiving taste.
>I do the same when smoking a turkey in the summer.
>Janet US
>
>===================
>
>Please share what you inject and how much of it?

that's not really possible for me to say. I should have said that we
aren't concerned with coming up with traditional Thanksgiving flavors.
It depends on my mood. It could be straight-forward holiday bird, or
Cajun, or Mexican or herby. Think how you would use different
seasonings during the year for a chicken you were going to roast or
braise. I just mix up a batch (maybe 12 ounces about) and inject. You
will see the bird flesh and skin plump up. I make enough so that I
won't run out before I am done. I've seen products in the store in
jars of maybe 12 ounces. (guessing) You can make a mix of some kind
of broth ( a little salty, because you are also seasoning the bird)
and herbs and/or spices. For summertime smoking, I buy various
seasoning mixes from the bulk section of the supermarket and dissolve
them in liquid. They generally contain a little sugar of some sort.
HTH
Janet US

=================

Ok thanks! So you inject with broth or stock to your taste?




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