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Old 11-06-2007, 05:30 PM   #1
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Injected Barbecued Turkey Or Chicken

If you want a moist and flavorful chicken or turkey next time you grill, then you need to try this injection mix and seasoning.
Enjoy! Debbie
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INJECTED BARBECUED TURKEY OR CHICKEN

INJECTION MIX

1 cup(s) ORANGE JUICE; Or Sunny Delight.
1/2 cup(s) BROWN SUGAR; Packed.
1/4 cup(s) SOY SAUCE
1 cup(s) BARBECUE SAUCE; Sweet Baby Rays Hot/Spicy Is Great.
1/4 cup(s) BUTTER
1 tablespoon(s) WORCESTERSHIRE SAUCE
1 teaspoon(s) ONION POWDER
1 teaspoon(s) GARLIC POWDER
1/2 teaspoon(s) BLACK PEPPER; Fine Ground.
1/2 teaspoon(s) CAYENNE PEPPER; Or More.

BBQ SEASONING

2 tablespoon(s) SALT
2 tablespoon(s) BLACK PEPPER
4 tablespoon(s) SUGAR
2 tablespoon(s) CHILI POWDER
2 tablespoon(s) GROUND CUMIN
4 tablespoon(s) PAPRIKA

MEAT

1 TURKEY; Or Chicken, Whole.
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Put all marinade ingredients in a microwave proof container or sauce pan.
Heat in microwave until butter melts completely.
Mix together well, fill injector.
Make injections about 1" apart, repeating until entire turkey or chicken is injected with marinade.
Don't skimp, the more you inject it the more flavorful and juicy it will be.
After injecting, season outside of meat with the BBQ seasoning.
Place meat on the grill and cook until done.
Remove from grill, set aside and cover with foil for 15 to 20 minutes before carving.
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Old 11-06-2007, 05:40 PM   #2
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Sounds Great!!!! Will give it a whirl next time I do a chicken.
Thanks for sharing
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Old 11-06-2007, 05:50 PM   #3
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Quote:
Originally Posted by Renee Attili View Post
Sounds Great!!!! Will give it a whirl next time I do a chicken.
Thanks for sharing
You are welcome. Enjoy!
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Old 11-07-2007, 09:13 AM   #4
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I would also pay attention to the % of solution in the Turkey. If over 10% I would reduce the amount of salt being used.

Take care,

Brian
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Old 11-12-2007, 01:59 PM   #5
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Just became a fan of injection marinades in the lastyear AND I LOVE THEM!

Thanks for the recipe!
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Old 11-12-2007, 05:15 PM   #6
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Originally Posted by bknox View Post
Just became a fan of injection marinades in the lastyear AND I LOVE THEM!

Thanks for the recipe!
You are welcome... Enjoy! Debbie
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Old 12-04-2007, 07:41 PM   #7
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I was going to post a new thread, but since this is pretty much the subject, and not too old of a thread, I thought I'd just post here.

What I mean by that, is when I read this thread I thought... you know? I've always wondered about injecting meat. So I said to myself, I should try it!

Which brings me to my question... If I were to buy a whole chicken, say "fryer size" which, off the top of my head I can't think of how many pounds that is, but I always see them in the grocery store... what would be the cooking time? I just have you're good ol' cheapo charcoal grill.

If I bake it in the oven will it be as good?
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Old 12-05-2007, 02:35 AM   #8
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Quote:
Originally Posted by jeninga75 View Post
I was going to post a new thread, but since this is pretty much the subject, and not too old of a thread, I thought I'd just post here.

What I mean by that, is when I read this thread I thought... you know? I've always wondered about injecting meat. So I said to myself, I should try it!

Which brings me to my question... If I were to buy a whole chicken, say "fryer size" which, off the top of my head I can't think of how many pounds that is, but I always see them in the grocery store... what would be the cooking time? I just have you're good ol' cheapo charcoal grill.

If I bake it in the oven will it be as good?
1 1/2 to 2 hours for a 4 to 5 pound chicken or until the internal meat temperature reaches 165 degrees. I have never made this in the oven but I bet it would be good.
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Old 12-05-2007, 06:49 AM   #9
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This sounds great - we're doing a turkey on a spit this Xmas and this sounds like a great recipe to use - thanks Debbie!
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Old 12-05-2007, 06:59 PM   #10
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1 1/2 to 2 hours for a 4 to 5 pound chicken or until the internal meat temperature reaches 165 degrees. I have never made this in the oven but I bet it would be good.
Thanks! Gonna try it this weekend
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