How to Inject a Turkey
Turkey is often injected with several flavors or oil to enhance its taste. At times, the marinade does not penetrate the skin of the bird and seep inside. However, injection sauces introduce the flavor right in the heart of the meat. This method is especially handy, if the flavoring has to be introduced in the thick portions of the meat. These injections are referred to as ‘meat injectors’.
They are hypodermic needles, but they come with a large gauge needle. The meat injector is used to introduce flavoring in various portions of the meat. This is done right before the meat is cooked. However, one must take care to see that the flavoring does not clog the needle. Therefore, flaky herbs are best avoided in this case. One may put meat injectors, in case of wines, finely ground spices, oil and vinegars, to a good use. Also, the flavors used should be mild in taste. Injecting small portions of cayenne, for instance, might make the turkey extremely hot to eat.
While injecting the needle into the turkey, make sure that it is well inside the meat. Otherwise, the flavoring will simply flow to some other part of the meat, instead of going inside. Small portions of the flavoring should be introduced at several parts of the turkey meat, so that it gets an even flavor.
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