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2 1⁄2 teaspoons celery salt. 2 teaspoons ground mustard. 1 1⁄2 teaspoons ground basil. 1 1⁄2 teaspoons ground sage. 1 teaspoon onion salt. 1⁄2 teaspoon ground oregano. 1⁄2 teaspoon ground thyme. COMBINE all ingredients in a resealable container (1/4 cup fine sea salt, 1 teaspoon cornstarch, 5 teaspoons cayenne pepper, 5 teaspoons.
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Simmer for 1 minute until well combined. Remove from heat and let the mixture sit for 10-15 minutes, or until cooled. Using a meat injector, carefully draw marinade into a syringe and release the excess air. Inject a small bit of marinade into multiple spots in the turkey, about 2 1 1/2" deep and 2 inches apart.
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In a bowl, mash together butter, Tony's Roasted Garlic & Herb Marinade, Tony's BOLD Creole Seasoning and chives. Mix until well blended. Spoon the butter mixture onto a piece of parchment paper or plastic wrap and form into a log. Wrap well. Chill for at least 3 hours before using.
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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.
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2 tablespoons fresh minced chives. 3/4 teaspoon Creole seasoning. Heat oil in a skillet over medium-high heat. Add peppers, and garlic; sauté until softened but not browned. Remove from heat; cool to room temperature. Add remaining ingredients; mix well. Taste, adjust seasoning as needed. Form into a long cylinder on a piece of parchment paper.
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Creole butter injection sauce is quick and easy to make and doesn't just add flavor, but also adds moisture.Recipe:1 stick butter2 tbs salt1 tbs garlic powde.
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Directions. Pour cream (room temperature) and seasoning into the bowl of a food processor. Turn the food processor on. The cream will first turn into whipped cream and then start to thicken, before the butterfat and buttermilk separate leaving you with butter. Should take about 5 minutes.
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To a medium bowl, add the softened butter, garlic, lemon juice, paprika, cayenne pepper, onion powder, oregano, parsley, salt, pepper, and Worcestershire sauce. Mix together until combined. This will make about 1 cup of butter. (You could also mix the ingredients in a food processor.) To make a compound butter: Scoop the Creole butter onto a.
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Ingredients. 1/2 cup butter, softened; 1 teaspoon brown sugar; 1 teaspoon chili powder; 1/2 teaspoon dried thyme; 1/2 teaspoon cayenne pepper; 1/4 teaspoon garlic powder
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Turn oven temperature up to 350 degrees Fahrenheit. Toss the chicken with the mixture of the first five ingredients. Oil should be heated in a big skillet over medium heat. The chicken should be browned in batches, then moved to a 15x10x1-inch baking sheet that has been buttered.
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If grilling use indirect heat, or in an oven, keep the temperature at about 225 degrees. Use a good digital thermometer inserted into the center of the thickest part and pull the steak off the heat about 20 degrees before it reaches your desired doneness. Crank the heat up high on your grill or in a skillet, preferably cast iron.
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Mixing and Storing. In a medium-sized bowl, mix together the softened butter, Creole seasoning, hot sauce, minced garlic, Worcestershire sauce, and fresh lemon juice. Use a hand mixer or whisk to thoroughly combine all of the ingredients until the mixture is smooth and well blended. Taste the creole butter and adjust the seasoning with salt and.
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In a medium bowl, combine the butter and all the spices until well mixed. Place the mixture onto a large piece of plastic wrap, and shape into the shape of a log. Roll the plastic wrap shut, and twist the ends tight. Transfer the butter to the refrigerator to firm, about 2-3 hours.
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Instructions for Making Creole Butter Injection. 1. In a small bowl, whisk together the melted butter, Worcestershire sauce, hot sauce, garlic powder, onion powder, paprika, cayenne pepper, dried oregano, dried thyme, salt, and black pepper until well combined. 2. Using a meat injector, draw the Creole butter mixture into the injector.
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Melt butter in a medium saucepan over medium-low heat, stirring often. Remove from heat and stir in 4 tablespoons Cajun seasoning, granulated garlic, and granulated onion until thoroughly mixed. Set aside about ¼ cup of mixture for brushing on the turkey just before cooking. Transfer the rest to a tall, heatproof glass or container until ready.
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Creole Butter Injection Marinade is a liquid solution that is injected directly into the meat using a syringe. The marinade is made with a blend of spices and seasonings commonly found in Creole cuisine, such as garlic powder, onion powder, thyme, paprika, cayenne pepper, and oregano. The key ingredient that sets Creole Butter Injection.
