The Best Turkey Injection Recipe
This Turkey Injection Recipe is my go-to when I'm making a whole turkey or a turkey breast! This injection mix is the secret to a flavorful, juicy bird!
Ingredients
- 3/4 cup butter, unsalted, melted
- 1/3 cup lemon juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 2 teaspoons Cajun seasoning, preferably low sodium
- 2 teaspoons hot sauce
- 1 teaspoon black pepper
Instructions
- In a small saucepan, add lemon juice and butter. Cook on medium-low heat until the butter is melted.
- To the melted butter, add the rest of the ingredients: onion powder, Worcestershire sauce, vinegar, garlic powder, onion powder, hot sauce and pepper.
- Stir well and allow to simmer for 2-3 minutes until fragrant.
- Remove from heat and allow to rest until it comes close to room temperature before injecting.
- Inject into bird, using at least 1/2 ounce of liquid for each injection spot. To minimize injection spots, insert the injection needle once, then move it in multiple directions in that spot while releasing small amounts of the liquid. If using a whole bird, I recommend focusing 2/3 of the liquid on the white meat portions, and the remainder on the dark meat.
- For best results, allow the bird to rest for at least 30 minutes before cooking, up to overnight.
Notes
If you do not have Worcestershire sauce, sub soy sauce.
For a spicy bird, increase hot sauce or add 1/2 teaspoon of cayenne pepper.
Note that I have not put salt in this recipe, because most turkeys are injected with a salt brine already. If you are using a fresh turkey, add 1/2 teaspoon salt or use salted butter.
Serving: 1, Calories: 107kcal, Carbohydrates: 2g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 22mg, Sodium: 25mg
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