How to Make Turkey Injection Recipe
Want a juicier turkey? Try this Turkey Injection Recipe for flavorful, moist meat every time. Learn the best ingredients and techniques!
Ingredients
- Butter (melted) 1 cup Unsalted preferred
- Chicken broth 1 cup Low sodium
- Garlic powder 2 tbsp Fresh garlic
- Onion powder 2 tbsp Enhances overall flavor
- Fresh herbs 2 tbsp Rosemary, thyme, sage
- Kosher salt 1 tbsp Do not use table salt
- Black pepper 1 tbsp Freshly ground
Instructions
- Preparing the Injection MarinadeMelt the butter: In a medium saucepan over low heat, melt the butter without allowing it to brown.Add ingredients: Stir in the chicken broth, garlic powder, onion powder, fresh herbs, salt, and black pepper.Whisk thoroughly: Ensure the ingredients are fully combined and dissolved.Strain the mixture: Use a fine-mesh strainer to remove any solids that might clog the injector needle.Let it cool: Allow the mixture to cool to room temperature before using to avoid burning or coagulation.
- Injecting the TurkeyClean and dry the turkey: Pat the turkey dry with paper towels to remove excess moisture and ensure the marinade adheres properly.Fill the injector: Load the prepared injection marinade into the meat injector.Insert at an angle: Position the needle at a 45-degree angle and insert it into the thickest parts of the turkey.Inject in multiple locations: Distribute the marinade evenly throughout the bird, focusing on the breasts, thighs, and drumsticks.Adjust needle depth: Vary the depth of the needle slightly as you inject to spread the marinade more effectively.Massage the turkey: Gently massage the injection sites to help distribute the marinade evenly and prevent pooling.
Notes
Servings: 1 whole turkey (12-15 lbs)
Calories per serving: ~50 (for injection marinade only)