Injected Turkey

• 1 fresh turkey (12-14 lbs)
• Injection sauce:
• 1/2 cup water
• 1 tablespoon salt
• 1 1/2 teaspoon garlic juice
• 1 1/2 teapspoon Tabasco sauce
• 6 tablespoon lemon juice
• Basting Sauce:
• 1/2 cup butter
• 4 cloves garlic, crushed
• 2 teaspoon flour
• 1/3 cup water
• 3 tablespoon lemon juice
• 1 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon Tabasco sauce
• 1/2 teaspoon poultry seasoning

1. Pat turkey dry and place in large baking dish. Combine injection sauce ingredients and use syringe to inject it into the meat. Cover with plastic wrap and refrigerate overnight.
2. Next day, roast at a low heat until internal temperature reaches 180-185 (check after 2 hours).
3. Meanwhile, prepare basting sauce. Melt butter in a sauce pan, add garlic and flour, cook until bubbly. Remove from heat and add the rest of the basting sauce ingredients. Return to heat and cook until thickened and boiling. 15 minutes before removing the turkey, brush with basting sauce.

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Taken from www.epicurious.com/recipes/member/views/injected-turkey-50004506 (may not work)