Turkey tools moisten meat, resemble weapons
The Turkey Cannon, sadly, does not launch the ballistic Butterball that I'd hoped for upon discovering the product. But its actual purpose is equally almost as exciting.
Basically, you pour a can of beer down the shaft, impale the poultry upon it, the liquid boils as the bird roasts, and its insides are infused with delicious steamed Schlitz.
It's like grilling a chicken with an open beer can in its cavity, except that this expands your marinade options.
Ty Measom, the inventor, has Turkey Cannon-ed everything from soda, to cranberry juice, to a white wine, sage, and lemon infusion.
Not that there's any need to get all fancy about it.
Ty points out that the problem with turkey is that by the time the inside is cooked, the outside is all dried out. You can solve this problem with the $25 Turkey Cannon, or with a $100 3-piece Cannon set.
If you don't want to go that extreme, I recommend this $10 baster/injector from Sur la Table.
This somewhat menacing combo tool's two interchangeable heads switch from syringe to sauce-squirter as needed. Start out by bayoneting the marinade beneath the bird's skin, then use the baster to drench it in its drippins as it roasts.
Personally, I'm torn between the two tools. Both have ingenious designs, great versatility, and would doubtless get some juicy results.
Deciding between them really just comes down to one tough question: can you afford to sacrifice a whole beer?
More tools:
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(9) Comments
Wow, a hi tech turkey!!
baking a turkey upside down steeps it in it's own juices and there is never a need to baste. you may not be able to serve and carve at the table as it becomes so moist it falls apart, but it is moist and wonderful! no special tools required!
I wouldn't say it looks like a weapon but you might want to get a letter of consent from the turkey before it gets violated!
What about baking in a bag? I've been doing this for years. How does this compare with baking it upside down or injecting it?
These are intriguing culinary innovations, but are undoubtedly much too expensive and technically-demanding for your average fat, indolent Middle-American family. To get the most tender, flavorful meat at the best value and for the least effort, take a cue from America's finest industrial kitchens: you, too, can make a Butterball without having to resort to $25 stainless steel precision basting equipment.
--A dash of trisodium phosphate dramatically improves succulence of the ole gobbler. For home cooking, it should be available in a box in the paint department of your local hardware store.
--Xanthan gum makes your marinade inject easily yet still cling to Mr. Turkey's flesh. It is available from R.T. Vanderbilt in 55-gal. drums, or you can always start your own Xanthanobacter culture at home for pennies.
--A few mL of 2,3-butanedione adds a rich artificial butter flavor to th' bird, and a heaping tablespoon of BHT protects that rich artifical butter flavor so that your grandkids can enjoy this same feast twenty years from now...if you still have leftovers!
And, as always, don't forget to salt the bejeezus outta that bird like a good American before serving.
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Its great to hear about new products; keep them coming. Too often we find ourselves living in a world where we are devoid of any appreciation of just how much things have moved on. Open up this area of the site and tell us more about innovation in all areas of the house and garden.
Above all as far as performance goes there is nothing like Half-Time Turkey! Half-Time Turkey will cook a stuffed or non stuffed turkey in 50% less time at only the cost of $19.95. I will have to say this is the easiest product to use. At the same time giving you one of the moistest birds (not just for turkey) you will ever eat. A demo is on Youtube on how it works.
Nice information that teach us to be more carefully whit this kind of weapons we need to be more informed about it.