Heath Riles cooks out of Olive Branch, Mississippi, and built his injections on the competition circuit, where he's won more than 80 grand championships.

Cajun flavor for your turkey, with butter, jalapeño and a touch of smoke. Inject it, brine with it, or do both.

To inject, shake 1/4 cup into 12 to 16 oz of water. Chicken or turkey broth deepens the flavor.

To brine, mix 1 cup per gallon of liquid and brine 12 to 24 hours. For a little more heat, use 2 cups per gallon.

Whole turkeys, turkey breasts and chicken. 1 lb resealable bag. No MSG.

Contains milk.

For the outside of the bird: Cajun Creole Garlic Butter or Garlic Jalapeño. Without the Cajun: Chicken Injection & Brine.