It’s almost Turkey Time! Thanksgiving is just around the corner, which means lots of people think of those dry turkeys they’ve had to endure in the past and how to fix it for this year. If you are in that group, might I suggest injecting your turkey with a flavorful marinade to help with moisture and flavor. Everybody needs options, so I wanted to give you some of my different turkey injection recipes.
The first thing people will say is, “you should brine your turkey.” Yes, brining has many adherents but there are some pros and cons to brining. First, brining a turkey requires a good bit of refrigerated space, generally for a two days, if you include drying time. Space in the fridge is generally in short supply around the holidays and this may not be something you can accommodate. Secondly, brining has its drawbacks in terms of how it affects (for me at least) the skin and texture of the turkey. To combat that, remove the turkey from brine at least 12 hours before cooking. Place the turkey on a cooling or drying rack on top of a sheet pan.
I think it’s best if you have the time and space to inject and hour or two before cooking. If you’re in a hurry, you can inject right before cooking and it will still improve the bird. You’re going to need an injector obviously. If this is a once-a-year thing for you, then grab an injector from the grocery store for a couple of dollars. They will suffice to get through one turkey a year. If you cook and BBQ more often through the year, you’ll want to invest in a better injector. Here is a heavy duty injector that will make short work of turkeys, pork butts, whole hogs, etc.
When you inject the turkey, try not to go through the skin too often. I usually work around the skin of the breast as much as possible. If I do go through the skin, I will use it multiple times by injecting through that spot multiple times (at different angles.)
I’m attaching some recipes below to help you get started. As you see, you’ll only be limited by your imagination when you inject, so if you want to add some different flavors, knock yourself out. The only caution is making sure you don’t have too large of particles in your injection recipe, or you might clog your needle. These recipes also work great with any poultry, so don’t just save them for Thanksgiving!
Cooking a juicy and flavorful turkey breast can seem daunting but injecting it with a homemade marinade is a foolproof technique. An injection marinade permeates deep into the meat tenderizing it from the inside out. With the right recipe, you can take your turkey breast from bland and dry to succulent, tasty and unforgettable.
There are many options for what to inject a turkey breast with. Customizing your own marinade allows you to craft the perfect flavor profile. Consider complementary tastes like:
Savory Ingredients
The savory flavor dimension comes from ingredients like chicken or turkey stock, butter, olive oil, garlic, onion, and Worcestershire sauce. These create a rich, umami base. Stock and Worcestershire contain glutamates that enhance meaty flavors. Butter or oil add moisture and richness. Aromatics like garlic and onion provide background complexity.
Sweet Ingredients
For contrast, add a touch of sweetness using honey, maple syrup, brown sugar, apple juice/cider, or pineapple juice. The sweet notes balance out the savoriness. Honey and maple syrup also help bind the marinade. Sugars tenderize the meat. Fruit juices inject bright flavor and additional moisture.
Spicy Ingredients
Spice it up with cayenne crushed red pepper or hot sauces like Tabasco. These light up the flavor profile with heat and zing. Add as much or as little spice as desired. The spicy notes will mellow out during cooking.
Herbs
Fresh or dried herbs like rosemary, thyme, sage, parsley, and cilantro provide woodsy, earthy notes. Use hearty herbs that can stand up to extended cooking. Softer herbs like basil and dill won’t hold up as well.
Acidic Ingredients
A splash of lemon juice, lime juice or vinegar brightens up the marinade. Acids help tenderize and add tang.
Umami Ingredients
Further boost the savory profile with soy sauce, fish sauce, Parmesan, or more Worcestershire sauce. These amp up the meaty flavors.
Sample Recipes
Combine ingredients in whatever profile you like best Here are some popular ideas
Savory Herb Injection
- 1 cup chicken broth
- 1/2 cup butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tsp dried sage
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
Whisk together all ingredients. Warm to blend then inject into turkey breast.
Brown Sugar Apple Injection
- 1/2 cup apple juice
- 1/4 cup butter, melted
- 3 tbsp brown sugar
- 1 tsp garlic powder
- 1/2 tsp dried sage
- 1/2 tsp salt
Melt butter and whisk in remaining ingredients. Remove from heat, cool, and inject into turkey.
Spicy Soy Ginger Injection
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 3 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp grated ginger
- 1 tbsp sriracha
- 2 tsp sesame oil
- 2 cloves garlic, minced
Whisk together all ingredients. Gently warm to blend. Allow to cool completely before injecting.
Lemon Herb Butter Injection
- 1/2 cup melted butter
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Heat butter and whisk in remaining ingredients. Strain out herbs then inject when cooled.
Maple Bourbon Injection
- 1/2 cup chicken broth
- 1/4 cup maple syrup
- 3 tbsp bourbon
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
Whisk together all ingredients. Gently warm to blend. Cool before injecting.
How Much Marinade Do You Need?
- For a 2-3 lb breast, use 1/4 cup marinade
- For a 4-6 lb breast, use 1/2 cup marinade
- For a breast over 6 lbs, use 3/4 cup marinade
It’s better to have extra than to run out. Leftover butter-based marinade can be used to coat the exterior of the meat.
When to Inject Turkey Breast
For maximum infusion of flavor, inject 1-2 days before cooking. However, it can be done right before roasting if needed.
Make sure marinade is at room temperature before drawing it into the injector. If made ahead, gently warm to liquefy again before using.
How to Inject Turkey Breast
Using an injector or meat syringe, insert the needle deep into the thickest part of the breast. Push plunger to release marinade as you slowly pull the needle out.
Make injections across the breast at different angles for even coverage. Blot any excess marinade leaking out with paper towels.
Once injected, roast, grill, smoke, or fry the turkey breast until it reaches an internal temperature of 165°F. Let rest before slicing into the juicy, flavorful meat.
Food Safety Tips
When handling raw poultry:
- Wash hands and surfaces before and after
- Use a fresh injector needle each time
- Discard unused marinade that touched raw meat
- Cook turkey to 165°F internal temperature
- Refrigerate cooked turkey within 2 hours
With the right homemade marinade and technique, injecting turkey breast takes the flavor to new heights! Explore taste profiles and inject up to 2 days before cooking. Follow proper food safety. The result will be a tender, juicy turkey breast with amazing flavor!
Spicy Maple Poultry injection
This injection recipe brings the heat and the sweet to your bird.
- 1 cup chicken stock or 1 cup prepared Melissa’s Poultry Brine
- 1/2 cup maple syrup
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1 tsp granulated garlic
- 1 tsp soy sauce
- 1/2 tsp cayenne pepper
- 1/2 tsp chipotle chili powder
- 1 tsp hot sauce
- Add all ingredients to a saucepan and bring it to almost a boil while whisking. Allow to cool before use.
Turkey injection recipe – Quick and Easy Garlic Butter
FAQ
What should I inject my turkey with?
Inject the turkey with melted butter seasoned with salt, ground black pepper, and ground rosemary to achieve the moistest meat.
What to inject turkey with before frying?
Salt, Worcestershire sauce, Tabasco, soy sauce, garlic powder, and onion powder add plenty more savory flavor to the mix. Once you’ve made the injection fluid, be sure to keep it warm so the butter doesn’t solidify. After injecting the turkey, rub it with your favorite dry rub to add even more flavor.
Can you inject a turkey breast with butter?
Wet brining a turkey involves soaking a whole turkey (or turkey breast) in a liquid that is made up of water, kosher salt, herbs and/or fruit. While a turkey injection is directly injecting broth, herbs, and butter directly into the turkey breasts and turkey thighs multiple times.
What seasoning to put on turkey?
- Add the salt, dried thyme, rosemary, sage, black pepper, paprika, garlic powder, and onion powder to a small bowl.
- Stir until all of the spices are combined and evenly distributed.
- To season a turkey, generously brush a 12-15 pound turkey with olive oil or melted butter.