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Butterball a Turkey?

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

    Leave a comment:


  • Jon Solberg
    replied
    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.

    Leave a comment:


  • Jon Solberg
    commented on 's reply
    lol lol lol I have a vision of butter on a stick like a popsicle

  • _John_
    commented on 's reply
    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
    replied
    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:


    Click image for larger version

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    Last edited by Jon Solberg; April 2, 2015, 02:41 PM.

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  • _John_
    replied
    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.

    Leave a comment:


  • Jon Solberg
    replied
    Anyone ever inject olive oil?

    Leave a comment:


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

    Leave a comment:


  • Jerod Broussard
    commented on 's reply
    Hardy-hard-hard

  • _John_
    replied
    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.

    Leave a comment:


  • Huskee
    replied
    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....

    Leave a comment:


  • David Parrish
    replied
    I use regular butter. Non clarified.

    Leave a comment:


  • Jon Solberg
    replied
    Im sure that could get under your skin.

    Leave a comment:


  • Jerod Broussard
    replied
    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.

    Leave a comment:


  • Jon Solberg
    started a topic Butterball a Turkey?

    Butterball a Turkey?

    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.
    Last edited by Jon Solberg; March 29, 2015, 12:18 PM.

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