Injecting turkey with a garlic butter marinade is a wonderful way to flavor it from the inside out. This method works when frying, smoking or roasting turkey.
- Turkey - Chicken stock - Kosher salt - Worcestershire sauce - Lemon juice - Unsalted butter - Onion powder - Garlic powder
Melt butter in a saucepan and add chicken stock, lemon juice, Worcestershire sauce, onion powder and salt.
Whisk the ingredients until thoroughly mixed, then let the liquid cool for a few minutes on the kitchen counter.
Before beginning the injection process, place the turkey on a sheet pan or a large enough plate and dry thoroughly on all sides using paper towels. Set it aside.
Place the injector tip into the now-slightly cooled butter garlic injection and pull the plunger back until the syringe fills.
Insert the tip of the turkey injector into the thickest parts of the turkey meat at 45 degree angle, starting from the breast and moving down to the thighs.
Continue the injection process throughout the turkey, including the wings, breast, thighs, and legs—20-24 times in total.
Place the turkey onto a large cooking pan, cover it with plastic wrap or aluminum foil, and refrigerate it for a min of 4 hours, overnight, or for up to 36 hours.
Cook your turkey anyway you like. Check out the blog post for expert tips, seasoning suggestions, and how to brine before injecting your turkey.
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