How to Inject your Turkey with Soluble Seasoning - Recipe
How to Inject your Turkey with Soluble Seasoning
Learn how to make Injected Turkey with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Is Injected Turkey?
An Injected Turkey is simply a fresh, uncured and unseasoned Turkey that you will marinate with a soluble seasoning by injecting it directly into the meat and muscle of the turkey. Marinating will give you a more flavorful turkey and since you are injecting the seasoning directly into it you do not have to let it wait as long and it will be a juicier bird as well.
15 lb Fresh Turkey
We are going to inject it with Soluble Turkey Pump and then we are going to rub the outside with Excalibur Seasoning’s Rosemary Basil and Thyme Rub. We recommend using one of the soluble seasonings from Excalibur Seasoning because the particle size of the seasoning is small enough to dissolve in water and more uniformly disperse when injected into meats. For the Soluble Turkey Seasoning, the recommended usage is to dissolve 3 lb of the seasoning in 5 gallons of water for a 20% pump. A 20% pump means we are adding 20% of the weight of the meat in the injection. So because this turkey weighs 15 lbs we will need to inject 3 lb (or 48oz) of the marinade. It is always better to have more, rather than not enough, so we are going to use 0.6 lb of seasoning to a gallon of water, which will give us 8.6 lb of injection and inject 3 lb of that into the turkey. Just like with the cured turkey we are going to inject it and then cover it in a 50% strength solution to let it marinate overnight so it picks up all of the flavor it can. To create our cover marinade we are going to use 0.3 lb of seasoning and 1 gallon of water. Also since this seasoning already contains cold phosphate for moisture retention we do not need to add any more.
To do this properly we will need an injector, a scale (to measure how much of our mixture we have injected) a meat tray or lug and a large container to store the turkey in. We also like to use the Stark liners as they make everything, especially cleanup, a lot easier. All of these items and more can be found at waltonsinc.com.
Before we start there are a few important things to consider when preparing your injection. The water needs to be potable, so very low microbial levels and it shouldn’t be “hard” water. The best way to do this is to buy distilled water from the grocery store or you can let your water sit out overnight in a cooler to allow any chlorine to gas out or evaporate.
We recommend doing an 8 point injection, with 4 injection points on each half of the turkey. Start with the turkey lying flat on a counter or cutting board and on its back with the bottom facing you. Your first injection will be in the middle of the breast and angled down towards the top of the turkey (repeat this injection on the other breast). Injection number 2 will be parallel to the counter, through the middle of the breast, towards the top of the turkey (repeat on both sides of the turkey breast). The third and fourth injection points will be into the drumstick and leg and then inject into the thigh muscle (again repeat to inject both halves of the turkey). That gives us 4 injection points on each side of the turkey, for 8 total injection points. Since this Turkey was 15 lbs we want it to weigh at least 18 lb after injecting, thus hitting our 20% pump goal.
Now we are going to let this sit in a fridge overnight to let the injection disperse as evenly as possible and to get the most flavorful turkey possible however if you don’t have the time to hold it overnight you can go right to the oven or smoker at this point.
Now that our Turkey has been injected and marinated we are going to add some extra flavor by rubbing it with Rosemary Basil and Thyme Rub all over the outside. This should give it a nice fresh herb taste to go along with the injected seasoning.
Most Turkeys still come with a pop-up timer, our best advice is to ignore this thing completely, it has ruined more Thanksgiving dinners than drunken relatives. You want to use an actual digital thermometer to check the temperature of the Turkey.
Thermal Processing & Smoking
Stage 1 - 120° F for 30 minutes
Stage 2 - 135° F for 2.5 hours
Stage 3 - 160° F for 30 minutes
Stage 3 - 190° F until internal meat temp of 165°
Injecting and then smoking your Turkey at home is a simple and easy way to make sure you have a great tasting and looking turkey! The only thing you really need to do this is an injector, though the marinating buckets, Stark Marinating Liners, and a smoker make it easier and give you a better-finished product.
- If you want to rub the seasoning both above and below the skin that can give you a better taste. To do so you carefully separate the skin from the muscle by slowly working your hands (starting from the cavity side) between the skin and the breast meat.
- Allowing the turkey to marinate in a 50% strength solution over night will make sure your seasoning evenly distributes inside the muscle
Watch WaltonsTV: How to Inject your Turkey with Soluble Seasoning
As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.
Weekly Blog Post - Octopus and Squid, Vacuum Packing
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.What Projects are we looking ahead at?
We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!What’s on our Mind?
Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.New Products
22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.
Thanks for the response!
I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.
As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.
Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.
@bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.
@jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.