Talking Turkey: What’s that Broth in your Butterball? And What to Inject in your Turkey Instead.

bastednobhill1Is your turkey “in the soup”?

The answer is “yes” if you are dining on a Butterball or other supermarket chicken that’s been pumped and plumped with broth.  While that might sound beneficial, commercial “broth” injections are nearly always tricked out with soy oil, MSG, sugar and even gluten.   What that means for you and your health is that your commercial turkey will not only be literally“in the soup” but figuratively “in deep trouble.”

Let’s just say that the turkey has been “soy-led” and “gluten-ed.”

So why does Big Food inject turkeys?   The reason is simple:  non-injected turkeys tend to end up dry and tasteless.   What to do to bring a moist delicious turkey to your table?   First buy a quality turkey — preferably heirloom but at least organic and free range — and inject that turkey yourself.   Here’s how:

Broth Injection

Enough for a 12-15 pound turkey

Ingredients

  • 1 cup homemade chicken broth
  • 3 tablespoons butter 
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon of poultry seasoning or other finely ground herbs of your choice
  • 1 clove garlic, peeled and well-smashed
  • 1 teaspoon sea salt
  • 1/2 teaspoon finely ground black pepper

Directions

Mix ingredients together, strain well and pour into meat injector.   Inject two or three spots in each breast, one spot in each thigh, one into each  leg.

Proceed with your favorite roast turkey recipe, and baste the outside of your turkey with melted butter and/or olive oil and the seasonings of your choice.   Baste often while roasting.

Be sure to use the drippings at the bottom of your pan to make a nourishing gravy and to later use the carcass to cook up a big pot of nourishing broth.    Happy Thanksgiving!

 

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Comments

  1. Older Cow Girl says:

    Really? “…with soy oil, MSG, sugar and even gluten.”. Ughhhh! I could never eat another commercial turkey. This 2014 Thanksgiving we were invited to two different dinners. The first had the most wonderfully tasting, incredibly moist turkey. The second dinner had a lousy taste, and very dry. Now I know why the difference between the two. All the glitters is not gold…as they say.

    Thanks for the recipe for basting my own turkey. I’ll buy or grow an organic turkey and use this recipe.

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