Masala Injected Turkey

Instructions

METHOD TO BRINE TURKEY 32-48 HOURS BEFORE COOKING 

1. In a large stock, the pot combines all of the brine ingredients and bring to a boil, frequently stirring to dissolve the salt and sugar, remove from heat and let cool to room temperature.
2. Rinse the uncooked, defrosted turkey and pat dry
3. Place the turkey into the stockpot (or transfer to a bucket that will fit in your fridge), making sure the brine fills the turkey’s cavity and covers it completely. If not, top-up with cold water.
4. Refrigerate, 8-24 hours until ready to inject

METHOD TO INJECT TURKEY 24 HOURS BEFORE COOKING

1. When ready to inject the turkey, remove turkey from brine, discard brine, thoroughly rinse inside and out for 5-10 minutes to remove the excess salt
2. Pat the turkey with paper towels so it is scorched and place it, breast side up on a wire rack set in a roasting pan ready to inject
3. Add all the marinade ingredients to a large bowl; melted butter, soya sauce, Worcestershire sauce, Shaoxing wine, Maggie liquid seasoning, rice vinegar, ginger, garlic, brown sugar, cumin powder, chilli powder, coriander powder and black pepper. Mix well until all combines.
4. Insert the injector into the marinade, making sure the perforations are entirely submerged
5. Pull back the plunger and fill the injector with the marinade
6. To inject the turkey, insert the needle into the breast a few times and slowly push it into the opposite side, being careful not to rip the skin
7. Inject the marinade slowly until you feel pressure pushing back. As you withdraw the needle, slowly inject more sauce to allow for even distribution of the flavours
8. Don’t go too fast, or the built-up pressure will cause the marinade to squirt out at you. Then using the same method, inject the thighs, wings and legs a few times (if using a whole turkey)
9. Try to work fast as the butter tends to start solidifying, making it harder to inject
10. Rub some marinade all over the skin of the turkey, lift the skin of the breast meat and place some marinade in the pockets, don’t forget to rub some inside the cavity too
11. If your injector has a smaller hole that doesn’t allow the ginger & garlic to pass through, strain the bits out and inject the bird with the strained liquid, you can then rub the ginger and garlic on the outside of the turkey as well as inside the cavity
12. If you don’t own an injector, then follow the steps without injecting it
13. Place the turkey in a roasting tin with a wire rack, cover with streaky bacon in a criss-cross pattern, secure the bacon to the turkey using toothpicks
14. Cover the tray with foil and refrigerate the turkey overnight

METHOD TO OVEN COOK TURKEY

1. Preheat oven to Fan 170C/ 330F
2. Insert the ThermoPro temperature probe into the turkey and set the internal temperature to 74C/ 165F. Cover loosely with foil
3. Roast the turkey in the oven and keep basting the bird with the juices from the bottom of the pan a few times during cooking
4. Keep an eye on the internal temperature (my 2.5kg Turkey took 2 hours to cook, but cooking times vary with different ovens)
5. Half an hour before cooking time is finished, baste again, and remove the foil
6. Remove the turkey from the oven when the internal temperature is 74C/ 165F, rest for 30 minutes under foil
7. Carefully remove the toothpicks and the bacon, discard
8. Carve the turkey and serve with all your favourite accompaniments and side dishes
9. Enjoy!

COOKING TIMES & TEMPS:

190C/ 370F  - 170C/ 340F Fan

UNDER 4kg - 20 mins per kg plus 70 mins

OVER 4kg - 20 mins per kg plus 90 mins