Skip to main content

They had a jar of Cajun Injector Creole Butter in the bargain bin at the local store so I thought I would try it out. Turns out there isn't any butter in it lol. Just water, salt, and spices. Injected a 7 lb turkey breast and rubbed under the skin with some leftover Famous Daves chicken rub. Smoked at 275 for 2.5 hours with peach to IT of 165 F.

Turns out it was pretty darn good and incredibly moist. I did not have time to brine the breast but assume this acted as a brine.

Would recommend it to others, especially for poultry. I imagine you could make a concoction yourself for cheaper, after all it is mostly water and salt with some spices mixed in. But for $1.99 a jar on sale I plan to buy 2 or 3 more bottles and keep them on hand.
Original Post

Replies sorted oldest to newest

I started injecting turkey when I used to deep fry them. I Cajun injector used to have both a turkey supreme and a turkey gold, but don't make them anymore. I inject the bird with one or the other of their of there butter flavors now. I use poultry seasoning and season salt inside the cavity and rub some under the skin. I also mix up a compound butter with all of the fresh herbs used in poultry seasoning, and rub this under and over the skin. Fill the cavity with oranges, onions and fresh herbs. I smoke my birds in the 290 to 300 degree range to crisp up and brown the skin, I take them to 160 degrees in the breast and 170 in the thigh. The carry over heat will take them the extra 5 degrees.

Add Reply

×
×
×
×
Link copied to your clipboard.
×