Add back 2 cups of the drippings and heat up until it is boiling.In a medium bowl, whisk together the chicken broth, melted butter, lemon juice, salt, black pepper, onion powder, garlic powder, smoked paprika, and dried sage until combined.
In a small blender, combine the apple juice, garlic juice, and cajun seasoning.Melt a stick of unsalted butter and combine with hot sauce, lemon juice, chicken broth, salt, onion powder, and garlic powder and whisk together.Draw the cooled mixture into a meat injector.
Remove the turkey breast from the brine and pat dry.Into the turkey cavity put fresh rosemary, thyme and sage.
Can be made a day in advance and refrigerated.Add the beer, salt, and pepper.Blend until fine and well mixed.
Remove any pieces from the turkey, like giblets or the neck, reserving to the neck for the gravy.As the mixture cools, stir in the melted butter.
Once the turkey is in the smoker, take frozen butter and place it into a metal bowl or container.Add lemon, peppercorns and rosemary.The liquid must cool to about room temperature in order to inject the turkey.
Heat the mixture over medium heat and stir until the sugar and salt are completely dissolved.Whisk in 1 cup chicken broth and bring to a simmer.
Add chicken broth, lemon juice, salt, pepper, and honey and stir to combine with the melted butter.Add the flour into the drippings and aromatics and stir with a whisk.Then add in the turkey stock and cider.
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