Turkeystocktacular

Common to all versions

Rub

(basically, emeril's "essence", original creole version - works better to make than to buy because this way you can use finely-ground spices that won't clog the injector, though that's not really relevant with the later editions of the sauce): Makes enough for about 4 fryer turkeys

• 5 Tb sweet paprika
• 1/4 cup salt (kosher)
• 1/4 cup garlic powder
• 2 Tb freshly ground black pepper (coarse grind, not fine, not cracked)
• 2 Tb onion powder
• 2 Tb cayenne
• 2 Tb dried oregano (ground)
• 2 Tb dried thyme (ground)

Original version

Injection

(makes enough for about 2-3 12-lb turkeys)

• 1-1/3 T essence
• 8 oz unsalted butter
• 3 to 3-1/4 oz red pepper sauce (Tabasco)
• 1/4 c water
• 4 garlic cloves
• 2 bay leaves
• 2 T crab boil concentrate ( 1 box Zatarains, 2 c water, boil 5 minutes, let cool)

Procedure

mix liquid ingredients and spices, steep a while to moisten spices, combine with butter in sauce pan, heat over medium high heat, boil 10 minutes, cool, and inject. whisking frequently to keep from separating.

2011 (or so) edition

Injection

(enough for about 4-5 turkeys) (unfortunately i think I adjusted the quantities in 2012 but lost the record)

• 1 lb unsalted butter
• 1 tbsp dry mustard
• 2/3 cup water
• 2 tsp liquid crb boil
• 2 2/3 tbsp (1/6 cup) rub
• 4 bay leaves
• 8 cloves garlic
• 1 tbsp tabasco
• egg yolks as needed (probably 3 or 4)

Procedure

This is basically an extremely spicy and earthy mayonnaise.

• mix liquid ingredients and spices (TODO: say which, it's not all of them) in saucepan, bring to boil and let cool. Strain spices out just before mixing step.
• melt butter
• in a mixing bowl, beat yolks and mix in tabasco. The acid helps stabilize the emulsion so it won't separate later.
• keep mixing, gradually pouring in little bits of butter at a time and thinning with the water-based stuff when it starts to have trouble mixing.

2013 edition

Injection

(enough for about 6-8 turkeys with sauce left over)

veggies

• 100g onion
• 50g celery
• 50g green bell pepper
• 20g poblano
• 10g jalapeño
• 2g serrano

(could handle a lot more jalapeño and serrano probably)

spice reduction

• 1 1/2 cu chicken or turkey stock
• 1/2 cu tabasco
• 4 tsp liquid crab boil
• 1 tbsp lemon juice
• 1/3 cu rub
• 1 tbsp dry mustard
• 1/2 tsp pasilla chili powder
• 8 bay leaves
• 8 cloves garlic, chopped/paste

other

• 2 lb unsalted butter
• 8 egg yolks
• 1/2 cup cold chicken/turkey stock

Procedure

• chop the veggies and sauté them in a bit of butter till they're nice and dark (but not dry or burnt)
• add all the ingredients in the section marked "spice reduction", bring to boil and reduce for 20 or 30 min. it will form a thick paste with a bit of liquid remaining.
• press the reduction through a strainer just fine enough to catch stuff that will clog your injector, but not so fine that it doesn't let the good stuff through - result should be a thick smooth paste. set this aside.

(this section is a general procedure for a bearnaise - if you prefer a different method you can use that)

• melt the butter and let it cool so it's still liquid but not super hot - around 140-160 i think (hot to the touch)
• put the egg yolks in a bowl with the cold stock and whisk them together for 30 sec or so, incorporating lots of air
• put the bowl in a large saute pan of hot water to heat it gently. keep stirring it. it'll increase in volume and after a while it'll suddenly get thicker. keep it on the heat and keep whisking for another 5 sec, then remove it from the heat.
• keep whisking for another 20 sec or so to make sure it doesn't overcook from stored heat, then start mixing the melted butter in. It should be added fairly quickly, but not all at once - make sure it gets fully smooth a few times throughout the process.
• Add the reserved spice paste stuff and whisk smooth
• add extra tabasco or crab boil if desired. with all the butter it can withstand seemingly-insane amounts of heat before it gets too hot to handle. Also the turkeys will only end up around 1/4 as spicy as the injection, maybe less. Also consider adding salt.

Variation: extra spicy version

started with 1 1/2 cup of the normal injection, and added:

• 1/4 cup tabasco
• 3 tsp liquid crab boil
• 3 tsp "holy ghost" ghost pepper sauce

2014 version (AKA "pumpkin marble cheesecake")

Injection

veggies

• 100g onion
• 50g celery
• 30g green bell pepper
• 30g poblano (about 1 pepper)
• 20g jalapeño (about 2 peppers)
• 10g serrano (about 2 peppers)

(could handle a bit more jalapeño and serrano probably)

spice reduction

• 1 1/2 cu chicken or turkey stock
• 1/2 cu tabasco
• 4 tsp liquid crab boil
• 1 tbsp lemon juice
• 1/2 tsp high-quality liquid smoke ("Stubbs" brand is a good one)
• 1/3 cu rub
• 1 tbsp dry mustard
• 1 tsp pasilla chili powder
• 8 bay leaves
• 8 cloves garlic , chopped/paste

other

• 2 lb unsalted butter
• 8 egg yolks
• 1/2 cup cold chicken/turkey stock

Procedure

Inject turkeys, wrap in plastic wrap (to keep rub from coming off going in and out of bags) and put in 2-1/2 gallon Ziploc bags overnight before frying.

leftover injection makes a great roux for gravy.

Non-turkey-related variations on the injection sauce

Wingtacular 2014: making an experimental horseradish-onion variation for use with "bloomin onion" style fried onion. Ingredients as follows, procedure same as 2014 turkey injection except where noted

veggies:

• 100g onion
• 50g celery
• 1 poblano (64 g)
• 2 jalapeños (68 g)
• 2 serranos (19 g)

(all peppers seeded and coarsely chopped)

spice reduction:

• 1 3/4 cu chicken or turkey stock (used cajun turkey stock)
• 1/3 cu frank's red hot
• 2 tsp liquid crab boil
• 1/2 tsp high-quality liquid smoke ("Stubbs" brand is a good one)
• 1/4 cu rub
• 1 tbsp dry mustard
• 1 tsp pasilla chili powder
• 6 cloves garlic, chopped (~18 g)

skipped sauté step, added veggies to hot spice infusion and cooked down to thick paste

[at this point you have the base for a really kick-ass salsa... instead of continuing, puree and add some diced tomatoes, then cook it down a bit more]

final emulsion:

• 1 lb unsalted butter
• 4 egg yolks
• 1/4 cu cold chicken/turkey stock
• 1 tbsp lemon juice
• 1/4 cup "prepared horseradish" (mixed in at end)