Big Daddy's Turkey Juice

Enough for 1 turkey servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
4.0/5 (1)
With the big rage for frying turkeys, this spicy Cajun injection marinade fits the bill to stuff (inject) your holiday turkeys or any meat that you can deep fat fry or bake. Made with crab boil, lemon juice, Tabasco, butter, and Tony’s seasoning, it delivers authentic Louisiana flavor from the inside out.

Ingredients

Enough for 1 turkey servings
  • 1/2 small bottle of liquid crab boil
  • 1/2 large bottle of lemon juice
  • 10 shakes of Tabasco Sauce
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 1 tsp cayenne powder
  • 1/2 cup olive oil
  • 1/2 cup melted butter
  • 2 to 3 tbsp Tony's Seasonings

Step-by-Step Instructions

  1. Blend all of the ingredients together in a bowl. Note: If you can’t get the mixture through your needle, you may have to strain it, but don’t throw away the stuff you strain, boil the necks and gizzards with it.
  2. Inject your turkey many times with this the day before you fry it. Distribute the injection throughout the breast, thighs, and drumsticks, getting as much marinade into the meat as possible.

Common Problems and Solutions

Q: Why won't the marinade go through my injection needle?

A: The spices can clog the needle. If this happens, strain the mixture through a fine mesh strainer or cheesecloth. Save the strained spices—they're perfect for boiling with the turkey necks and gizzards to make stock or gravy.

Q: How much should I inject into the turkey?

A: Inject liberally throughout the bird, focusing on the breast, thighs, and drumsticks. Try to use all the marinade. The more you inject, the more flavorful the meat will be. It's hard to overdo it.

Q: Can I inject it the same day I'm cooking?

A: You can, but injecting the day before and letting the turkey marinate overnight in the refrigerator gives much better flavor penetration throughout the meat.

Tips and Techniques

Use a meat injector with a larger gauge needle if possible to reduce clogging. Inject the marinade in multiple spots rather than trying to push it all through one hole—this distributes the flavor more evenly throughout the meat.

Ingredient Substitutions

  • liquid crab boil: additional Tabasco sauce or Louisiana hot sauce plus extra salt
  • Tony's Seasonings: Cajun seasoning blend or Creole seasoning
  • butter: all olive oil (use 1 cup total oil)

Equipment Needed

  • meat injector with needle (marinade injector)
  • mixing bowl
  • fine mesh strainer (if needed to prevent needle clogs)

Historical Context

Turkey frying became a major trend in Louisiana in the 1990s and quickly spread across the South. Cajun cooks developed injection marinades to solve the problem of seasoning the inside of large birds that cook quickly in hot oil.