The Cajun cooking method that uses a syringe to place seasoning deep inside large cuts of meat is injecting.
Injecting uses a large syringe-like meat injector to pump seasoned liquid, butter, broth, or marinade into the interior of a roast or other thick cut. This distributes flavor beyond the surface, where a dry rub or ordinary marinade has limited reach.
The technique is especially associated with Cajun preparations of large poultry and roasts, including seasoned fried turkey. The injector’s needle is inserted at several points, and the liquid is released slowly as the needle is withdrawn. Cooks often combine internal injection with exterior seasoning for a stronger crust and more even flavor.
Injecting is a relatively modern addition to the list of Cajun cooking practices, rather than an ancient preservation method. It should not be confused with blackening, which relies on a heavily seasoned hot surface, or smothering, which slowly cooks meat or vegetables with aromatics, liquid, and gravy.