johny b wrote:
> hello everyone,
>
> i purchased a turkey fryer this year and am going to give this a shot.
> i have a few questions which i'm unable to find while googling. any
> info will be most helpful.
>
> 1. when injecting the marinade with the syringe, am i putting it in the
> middle of the meat...or am i trying to get it between the sking and
> meat? The later seems like what most people are talking about when they
> refer to the turkey "inflating".
>
> 2. i've also come across posts which mention putting a whole onion in
> the cavity of the turkey. this seems pretty interesting, i just toss
> this in before frying and leave it in the whole time right?
>
> 3. are there any other vegetables i should toss in the cavity as
> well...i'm pretty intrigued by this method
>
> 4. i've come across many marinade recipes. i myself would like to try
> the hot ones with cayenne pepper however i feel the majority of guests
> would like something mild. which type seems to be most pleasing to the
> mass?
>
> 5. please feel free to share any of your favorite methods (vegetables,
> spices, marinades etc.). i'd love to hear them!
>
> thanks all!
>
> john
>


If this makes any sense at all......stick the needle into the meat at a
long angle relative to the bird. I.E, bird is horizontal, needle is too.


You want to inject while slowly withdrawing the needle.

You want to do this multiple times.

You'll end up with a multitude of 'veins' of injected flavor.


I find that the more times you inject in different spots, but in the
same muscle (make sense?)the better it is.


Inject it whatever you want. I prefer a honey/butter mix with garlic
powder mixed in.

Always Mo betta da kine if you brine it in my brine for at least a
couple days before injection.


TFM® (Turducken on Food network now)