I’m all about some moist & mouth watering meat. And, one of the ways I make this happen is with my Cajun garlic butter injection marinade. Yes, I make it myself – and I no longer touch the sodium loaded stuff you buy at the store.
Seriously, have you checked the salt content in those things? I did last time I was in the store – it clocks in at a whopping 320mg of sodium for a 1 tablespoon portion! Wowzers… Would you like a bucket of salt with your meat today? No? Are you sure?
I’d rather just make my own - you know, without the 320mg of salt in each tablespoon.
I use my homemade version in turkey, chicken, & pork – and it’s absolutely divine. It’s extremely easy to prepare, and it’s add quite the level of moistness & flavor in whatever you’re injecting it in.
In addition to brining, I use this on whole turkeys every time I make them (you don’t have to inject and brine your turkey – that’s just me). Plus, I use it almost every time I make a roasted chicken or pork roast. You can find an injector for really cheap. I actually bought mine at good ol’ Wal-Mart for about $3 bucks – and you can also find them for pretty cheap on Amazon as well.
Here’s what you need:
And yes, that’s Phil Robertson’s cajun spice…. you know – the dad from Duck Dynasty. I’m a tiny obsessed with that show (ok, maybe more than a tiny bit - quack quack), but I have to admit – the Cajun spice is really good! However, you certainly don’t have to have that same brand. Any Cajun spice will do! Just use your favorite!
Combine the melted butter, garlic powder, & Cajun spice in a small bowl; whisk to combine. You will need 1 recipe for a roasting chicken or pork roast – and you will need a double recipe for a turkey.
Pull the handle of the injector towards you so the injection is ‘inhaled’ inside.
Now, inject your poultry or pork all over – and using different angles each time you inject as well to be sure your injection marinade gets all in your meat.
Don’t worry if you have a little spillage. That’s perfectly normal. That’s more of a flavor profile on the skin if you ask me
Roast your poultry or pork as normal.
It makes for one MOIST, SUCCULENT, & FLAVORFUL piece of meat!! See?
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