Butterball a Turkey?

[Jon Solberg]

I need to start amping up my turkey game. When you inject with butter do you clarify it? Can you inject with margarine?


I did read the snippet on it over at the main site. Is it just that simple?

http://amazingribs.com/recipes/rubs_...njections.html

Any knowledge greatly appreciated.

[Jerod Broussard]

I have had great luck with Store bought butter seasonings. I think Tony Chacher's makes one. I don't think the clarified stuff would hurt.

Love injecting turkey, when I don't have a hyper-allergenic person to feed it to.

[Jon Solberg]

Im sure that could get under your skin.

[Jerod Broussard]

Hardy-hard-hard

[David Parrish]

I use regular butter. Non clarified.

[Huskee]

On a completely different note Jon you've given me an eye-opening idea. A large pad of butter on my turkey burgers, right before the provolone goes on. Why didn't I think of that sooner....

[_John_]

I inject with a stick I melted in the microwave. All of my rub mixed with oil goes under the skin, then a thin layer of butter on the outside. Between the oil inside and butter outside it crisps up quite a bit.

[Henrik]

Plain (microwave-melted) butter for me too. Nothing fancy. Works wonders. Just make sure you use REAL butter.

[Jon Solberg]

Anyone ever inject olive oil?

[_John_]

Oil on the skin is in contact with high heat so it can make it crispy, inside the breast just gets warmed, so I imagine it would be like eating warm oil which doesn't sound very good. Never have tried though.

[Jon Solberg]

I use olive oil in a lot of recipes instead of butter. Try a spoonful of each and tell me which on taste better by itself.

Edit:

Going to do half each this weekend. This just in from Amazon:

[_John_]

Nice, and I am one of the weirdo's who would happily eat a stick of butter, 2 if you melt them first.

[Jon Solberg]

lol lol lol I have a vision of butter on a stick like a popsicle

[Jon Solberg]

Todays test:

1-8lbs turkey spatchcocked

1 half injected with 2oz EVOO
1 half injected with +- 2oz melted butter.

Cooked on a kettle, Kingsford fuse, no water, 325°-345° till done.

The EVOO side was much more moisture that the butter. Had a almost wet feel. No oil taste. Not great mouth feel.

Butter side was moist and just a hint of butter taste that would perhaps be undetected if you didn't know it was used. Much better mouth feel but still no eureka moment.

I need to do some additional testing. I dont think my controls were all that solid. This was a good trial to check out the injector and how to actually do the injecting. My first thought is its a pain that didn't give much ROI but I'll chalk that up to my lack of knowledge.

I have 3 more small birds in the freezer to play with so I'll try again next month. Mean time I can study up a bit.

[DWCowles]

Jon Solberg next time mix a little rub in the butter.