recipes
Jeff Jones’s Own, Injected Turkey Recipe
Which Wicker's:
Wicker’s Original or Wicker’s Cajun or Wicker’s Fiesta or Wicker’s Wild
Cuisine:
Turkey
Course Type:
Entree
Ingredients:
1 cup Wicker’s Original, Cajun, Fiesta, or Wild
1 cup lemon Juice
½ cup olive oil
4 onces (1/2) cup unsalted butter
½ cup Wicker’s Cajun Seasoning OR Peck’s Original Dry Rub
1 teaspoon Tabasco sauce
Preparation:
Step 1
Gather Ingredients
Step 2 Place all ingredients in a saucepan. Simmer over medium-low heat until the butter is completely melted. Stir continuously until the sauce has completely liquified.
Step 3 Remove from head and let cool for 5 min
Step 4 Use while warm enough to remain in a liquid state before the butter starts cooling off. Inject directly into the breast, leg and thigh meat. Do this a few times and make certain the injection is well dispersed throughout the turkey.
Turkey Seasoning & Cook:
BOLD: Peck’s Original Dry Rub & Fiesta Marinade
One medium-large turkey
3 sticks of unsalted butter: one and a half at room temperature and the rest can be cut into cubes and put in the freezer for 30 minutes.
1 whole head of garlic
2 lemons
Wicker’s Fiesta Marinade
Wicker’s Peck’s Original Dry Rub
Chopped Parsley
Directions:
Chip 1 ½ sticks of butter into cubes, then put in the freezer for 30 minutes, let the rest remain at room temperature
Combine the room temperature butter with chopped garlic, 1 tsp of Peck’s Original Dry Rub, and 1 Cup Fiesta Marinade, lemon zest and juice from 2 lemons, and chopped parsley. Mix well
Loosen the skin and stuff the cubed butter from the freezer under the skin.
Give the outside of the skin a light coating of Peck’s Original Dry Rub, then rub with the butter mixture.
Preheat the smoker or oven to 250-275 F range
Cook till internal temperature is 165 F
About 2/3 of the way done, cover the breast and wings with a loose piece of tin foil to prevent darkening of the turkey
When done, let rest for 20-30 minutes.
Cajun: Wicker’s Cajun Seasoning & Wicker’s Cajun Marinade & Baste
One medium-large turkey
3 sticks of unsalted butter: one and a half at room temperature and the rest can be cut into cubes and put in the freezer for 30 minutes.
1 whole head of garlic
2 lemons
Wicker’s Cajun Seasoning
Wicker’s Cajun Marinade
Chopped Parsley
Directions:
Chip 1 ½ sticks of butter into cubes, then put in the freezer for 30 minutes, let the rest remain at room temperature
Combine the room temperature butter with chopped garlic, 1 tsp of Cajun Seasoning, 1 Cup Cajun Marinade, lemon zest and juice from 2 lemons, and chopped parsley. Mix well
Loosen the skin and stuff the cubed butter from the freezer under the skin.
Give the outside of the skin a light coating of Cajun Seasoning then rub with the butter mixture.
Preheat the smoker or oven to 250-275 F range
Cook till internal temperature is 165 F (Breast, Wings & Thighs)
About 2/3 of the way done, cover the breast and wings with a loose piece of tin foil to prevent darkening of the turkey
When done, let rest for 20-30 minutes.
Step 2 Place all ingredients in a saucepan. Simmer over medium-low heat until the butter is completely melted. Stir continuously until the sauce has completely liquified.
Step 3 Remove from head and let cool for 5 min
Step 4 Use while warm enough to remain in a liquid state before the butter starts cooling off. Inject directly into the breast, leg and thigh meat. Do this a few times and make certain the injection is well dispersed throughout the turkey.
Turkey Seasoning & Cook:
BOLD: Peck’s Original Dry Rub & Fiesta Marinade
One medium-large turkey
3 sticks of unsalted butter: one and a half at room temperature and the rest can be cut into cubes and put in the freezer for 30 minutes.
1 whole head of garlic
2 lemons
Wicker’s Fiesta Marinade
Wicker’s Peck’s Original Dry Rub
Chopped Parsley
Directions:
Chip 1 ½ sticks of butter into cubes, then put in the freezer for 30 minutes, let the rest remain at room temperature
Combine the room temperature butter with chopped garlic, 1 tsp of Peck’s Original Dry Rub, and 1 Cup Fiesta Marinade, lemon zest and juice from 2 lemons, and chopped parsley. Mix well
Loosen the skin and stuff the cubed butter from the freezer under the skin.
Give the outside of the skin a light coating of Peck’s Original Dry Rub, then rub with the butter mixture.
Preheat the smoker or oven to 250-275 F range
Cook till internal temperature is 165 F
About 2/3 of the way done, cover the breast and wings with a loose piece of tin foil to prevent darkening of the turkey
When done, let rest for 20-30 minutes.
Cajun: Wicker’s Cajun Seasoning & Wicker’s Cajun Marinade & Baste
One medium-large turkey
3 sticks of unsalted butter: one and a half at room temperature and the rest can be cut into cubes and put in the freezer for 30 minutes.
1 whole head of garlic
2 lemons
Wicker’s Cajun Seasoning
Wicker’s Cajun Marinade
Chopped Parsley
Directions:
Chip 1 ½ sticks of butter into cubes, then put in the freezer for 30 minutes, let the rest remain at room temperature
Combine the room temperature butter with chopped garlic, 1 tsp of Cajun Seasoning, 1 Cup Cajun Marinade, lemon zest and juice from 2 lemons, and chopped parsley. Mix well
Loosen the skin and stuff the cubed butter from the freezer under the skin.
Give the outside of the skin a light coating of Cajun Seasoning then rub with the butter mixture.
Preheat the smoker or oven to 250-275 F range
Cook till internal temperature is 165 F (Breast, Wings & Thighs)
About 2/3 of the way done, cover the breast and wings with a loose piece of tin foil to prevent darkening of the turkey
When done, let rest for 20-30 minutes.
