ingredients

Serves
USMetric
Ingredients checklist
BRINE
TURKEY & MARINADE
content image

Masala Injected Turkey

Prep
45 minutes
Total
2 hours 45 minutes

LOOK AT THAT INJECTED MASALA!!!!  Whoever said turkey was dry and bland????  This is the juiciest, most tender, flavourful, turkey you will EVERRRR sink your teeth into!!  My masala turkey recipe will blow your mind, bursting with flavour no matter how you choose to cook it… oven, BBQ or rotisserie,  I’ve tried them all and each and every time it is NEXT LEVEL AMAZZZZING!!


All the detailed instructions for brining 32-48 hrs before cooking, for injecting 24 hours before cooking and on how to roast on the day are in the recipe.  Once you master this, you will never look back!


A flavour injector is such an amazing investment which I promise you will not regret.  They are available on Amazon and from most kitchen shops… order one… it will change the way you cook a chicken or Turkey forever.  I use the @biggreenegguk one but there are loads available for about £20 on Amazon.  I like the wide needle too so all the little bits of garlic, herbs or ginger goodness get deep into the flesh of your poultry which is what flavours so incredibly.


TO BRINE OR NOT TO BRINE??  YESSSS…. ALWAYS BRINE…. It means you have to be that little bit more organised but it literally takes 20 minutes to prepare the brine and makes ALL the difference to the juiciness of the bird.  

METHOD TO BRINE TURKEY 32-48 HOURS BEFORE COOKING 

  1. In a large stock pot combine all of the brine ingredients and bring to a boil, stir frequently 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 cavity of the turkey 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 very dry 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 completely 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 smaller hole which don’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 simply 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/ 166℃
  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