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Turkey Injection Recipe

This turkey injection recipe delivers ultra juicy, flavorful meat by sending melted butter, broth, and herbs deep into the muscle. Skip the long brine and enjoy tender, rich turkey with perfectly seasoned slices every time.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Calories: 862
Ingredients Method Notes

Ingredients
  

Flavor Base
  • 1/2 cup chicken broth (low sodium) or turkey broth
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon lemon juice
Seasoning
  • 1/2 teaspoon kosher salt adjust if turkey is pre salted
  • 1/8 teaspoon ground black pepper
  • 1 1/2 teaspoons minced garlic lightly crushed
Fresh Herb Aroma
  • 1-2 sprigs fresh thyme
  • 1-2 sprigs fresh rosemary
  • 1-2 leaves fresh sage

Method
 

  1. Place the broth, butter, Worcestershire sauce, lemon juice, salt, pepper, garlic, thyme, rosemary, and sage in a small saucepan. Heat over medium until the butter melts and the mixture lightly simmers for 5 to 10 minutes.
  2. Remove from heat and cool until warm but not hot. Strain through a fine mesh strainer into a bowl, pressing lightly on the herbs. Discard solids.
  3. Ensure the turkey is fully thawed and patted dry. Let sit at room temperature for 20 to 30 minutes before injecting.
  4. Fill the injector with the strained liquid. Insert into the thickest part of the breast and inject slowly while pulling the needle back. Angle within the same hole to distribute evenly. Repeat across breasts, thighs, and legs.
  5. Refrigerate the injected turkey for at least 1 hour or up to 24 hours before cooking. Pat skin dry and air chill uncovered for 2 hours for crispier skin.
  6. Cook turkey until the thickest part of the breast reaches 165°F (74°C). Rest 20 to 30 minutes before carving.

Notes

Always strain the mixture thoroughly to prevent clogged needles. Inject slowly to minimize leaking. If using a pre-brined turkey, reduce or omit added salt. For deep frying, substitute butter with avocado oil for higher heat stability.