Perfect Masala Injected Christmas Turkey
Last updated Aug 24, 2022
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Perfect Masala Injected Christmas Turkey
Serves: 8-10
Total: 110M
Prep: 20M
Cook: 90M
5.0
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Recipe Preparation
- 2.5kg Turkey
- 150g Butter, melted
- 100ml Soya sauce
- 50ml Worcestershire Sauce
- 50ml Shaoxing Wine (Chinese wine)
- 50ml Maggie Liquid Seasoning
- 0.5 tbsp Ginger, minced
- 0.5 tbsp Garlic, crushed
- 10ml Rice Vinegar
- 1.5 tsp Brown Sugar
- 1.5 tsp Cumin powder
- 1 tsp Chilli powder
- 1 tsp Coriander powder
- 1 tsp Black pepper
- 20 Rashers smoked streaky bacon
Step Description
1
Preheat oven to Fan 160C/ 320F
2
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 combined
3
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
4
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
5
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 (if using a whole turkey) a few times
6
If you have extra marinade then rub it all over the turkey, lifting up the skin of the breast meat and placing it all over under the skin and inside the cavity too
7
If your meat marinade injector has a small hole which will not allow the ginger & garlic to pass through, strain this out of the marinade and inject the bird with the strained liquid using the process below. You can then rub the ginger and garlic on the outside of the turkey as well as inside the cavity.
8
Place the turkey in a roasting tin with a wire rack, cover the turkey with streaky bacon in a criss-cross pattern and secure the bacon to the turkey using toothpicks
9
Insert the temperature probe of the ThermoPro TP16 Leave-In Meat Thermometer into the turkey and set the internal temperature to 74C/165F, cover loosely with foil
10
Baste the turkey with the juices from the bottom of the pan a few times during cooking
11
30 minutes before cooking time is finished, baste again, and remove the foil
12
Remove the turkey from the oven when the internal temperature is 74C/ 165F, rest for 30 minutes under foil
13
Carefully remove the toothpicks and the bacon, discard
14
Slice the turkey and serve with all your favorite accompaniments and side dishes!
Step Video
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