Turkey Injector Marinade – This somewhat unconventional turkey seasoning method will give you the juiciest, tastiest bird you’ve ever tried. This is one absolute flavor bomb that is quick to make, easy to apply, and makes a massive difference in the final deliciousness of your turkey.
So, if you’re feeling a little weirded out by the thought of using a syringe in the kitchen, I totally understand. I felt the same way at first. But after you get used to wielding the new instrument and injecting the turkey with this marinade, you’ll be blown away by the flavor and feel like an absolute chef! 🧑🍳
Let me elaborate on that amazing flavor. Think already super-satisfying savory turkey meat, but infused with butter, lemon, a touch of sugar, and all the herby goodness you can imagine. Even the smell of it will literally make your mouth water. 🤤
What Tools Do You Need for Turkey Injector Marinade?
The most important tool for this recipe is the meat injector, which is basically a big syringe. You can find it at most stores that stock kitchen supplies or from an online vendor. You may want to also use a large plastic bag, like a brining bag. (If you’re injecting a small bird, a large Ziplock bag might work.) Injecting marinade into your turkey while it sits in the bag will allow you to avoid any surprise spills or splatters from adorning your kitchen walls. 😅
Recipe Ingredients
- Butter – For a deep, rich flavor, melted butter makes the base of this injectable turkey marinade.
- Liquid Ingredients – The marinade includes chicken stock, lemon juice, Worcestershire sauce, and melted butter. Yum!
- Dry Ingredients – A touch of brown sugar fuses with onion and garlic powder, thyme, oregano, sage, cayenne pepper, S&P, and chicken bouillon powder, all finely ground, to create a true flavor bomb! 💥
How to Make Turkey Injector Marinade
Make the Marinade
- Heat the Liquids – In a medium saucepan, add butter, chicken stock, lemon juice, Worcestershire sauce, brown sugar, onion and garlic powder, thyme, oregano, sage, chicken bouillon powder, black pepper, cayenne pepper, and salt. (Photos 1-2)
- Stir ingredients over medium-high heat until the butter is completely melted.
- Rest – Remove your marinade from the heat and let it cool for 8-10 minutes.
Inject the Turkey
- Fill the Injector – Use a meat injector or large syringe to draw in the marinade and fill up the syringe. (Photo 3)
- Remove Air – Turn the injector needle side up and release any excess air that floats to the top.
- Inject – Carefully inject small amounts of the marinade into different parts of the turkey. (Photo 4)
- Chill – Let the turkey rest in the fridge for up to 48 hours before cooking.
Recipe Variations
- For a sweeter version of an injector turkey marinade, swap out the lemon juice for apple juice (or any other fruit juice you think will complement the turkey).
- Want a spicier kick than what the cayenne pepper delivers? Add a splash of juice from jarred jalapenos. Let me tell you; it’s delish! Conversely, leave out the cayenne if you prefer a mild marinade. 😅
- Getting creative is half the fun of making turkey injector marinades, so experiment! Try different spice and herb combinations, and add other liquid ingredients you love – make it your own.
Tips and Tricks
- The key to having a great marinade is making sure that all your spices are finely ground, so they can easily pass through the injector syringe without clogging it. Even if you’re using pre-ground seasonings, a spice grinder or small mortar and pestle might be a good idea to grind them up even finer. This is especially true for dried herbs, which are the most likely clogging culprits.
- Carefully mix the marinade before filling your syringe every time. Giving it a good mix will ensure an even distribution of the spices and herbs.
- Try to inject the bird at evenly spaced points, but focus on the meatier areas in particular. If you inject meat-poor areas (like the wing tips), the marinade won’t stay put. Also, try to avoid injecting up against bones for the same reason.
Make-Ahead Instructions
Make your marinade up to two days in advance if you’d like, and store it in the fridge in an airtight container. Before using it, just warm everything up in the saucepan again. You’ll need the butter to be fully melted for smooth injecting,
Storage Instructions
If you have any leftover marinade, it’s best to discard it. The syringe will touch the uncooked turkey and then enter the marinade again to fill up, which means it will basically become contaminated with raw poultry. Don’t keep that bacteria breeder hanging around your fridge!
FAQs
Any way you like! That’s the beauty of this marinade. It works amazingly well whether you’re frying, roasting, or grilling.
You can brine or inject, but it’s best not to do both. If the turkey is properly brined, it won’t hold any more liquid, and the injected marinade will come seeping back out without infusing any flavor. Pick one method or the other. Both make for a delicious turkey.
Absolutely! Depending on the size of the chicken, you may want to half the recipe so you don’t have tons of marinade left over.
What Goes With Marinade-Infused Turkey
Once your turkey is injected with the marinade and roasting in the oven, it’s time to think about the sides! I love to complement turkey with classic Southern dishes like green bean casserole, cranberry sauce, and stuffing.
It also pairs wonderfully with cozy desserts. Try serving sweet potato casserole or pecan pie as a follow-up. Although, lots of folks will tell you sweet potato casserole is a side, not a dessert, and they might be right. 🙈
More Tantalizing Turkey Recipes to Try
- Smoked Turkey
- Roasted Turkey Thighs
- Turkey Breakfast Sausage
- Smoked Turkey Necks
- Easy Leftover Turkey Recipes
Conclusion
Well, my friend, you are now ready to confidently wield that big old meat injector. If you’d like to master more fun kitchen techniques and take your cooking game to the next level, let’s connect on Facebook or Instagram. I hope to see you there. 😊
Turkey Injector Marinade
Ingredients
- ½ cup (113g) unsalted butter
- ¾ cup 178ml) chicken stock
- 2 tablespoons (30ml) lemon juice
- 3 tablespoons (45ml) Worcestershire
- 2 tablespoons (25g) brown sugar
- 2 teaspoons (14g) salt
- 1 teaspoon (2g) onion powder
- 1 teaspoon (1g) ground bay leaf
- 1 teaspoon (1g) ground thyme
- 1 teaspoon (1g) ground oregano
- 1 teaspoon (1g) ground sage
- 1 tablespoon (36g) chicken bouillon powder
- 1 teaspoon (2g) black pepper, finely ground
- ½ teaspoon (1g) cayenne pepper
- 1 teaspoon (2g) paprika
Instructions
- In a medium saucepan, add butter, chicken stock, lemon juice, Worcestershire sauce, brown sugar, onion and garlic powder, thyme, oregano, sage, chicken bouillon powder, black pepper, cayenne pepper, and salt.
- Stir ingredients over medium-high heat until the butter is completely melted.
- Remove your marinade from the heat and let it cool for 8-10 minutes.
- Use a meat injector or large syringe to draw in the marinade and fill up the syringe. Turn the injector needle side up and release any excess air that floats to the top.
- Carefully inject small amounts of the marinade into different parts of the turkey.
- Let the turkey rest in the fridge for up to 48 hours before cooking.
Tips & Notes:
- The key to having a great marinade is making sure that all your spices are finely ground, so they can easily pass through the injector syringe without clogging it. Even if you’re using pre-ground seasonings, a spice grinder or small mortar and pestle might be a good idea to grind them up even finer. This is especially true for dried herbs, which are the most likely clogging culprits.
- Carefully mix the marinade before filling your syringe every time. Giving it a good mix will ensure an even distribution of the spices and herbs.
- Try to inject the bird at evenly spaced points, but focus on the meatier areas in particular. If you inject meat-poor areas (like the wing tips), the marinade won’t stay put. Also, try to avoid injecting up against bones for the same reason.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Barbara says
With this recipe what would you coat/rub on the outside of the turkey on the skin? I am excited to try this. This will be the first year I’m trying to make a turkey for Thanksgiving, it’s always intimidated me. Thanks for sharing your recipes, they are always great!
ImmaculateBites says
I’m thrilled to hear you’re excited to try the turkey injector recipe for your first Thanksgiving turkey! It’s a big undertaking, but I’m confident you’ll do great, especially if you’ve enjoyed other recipes here.
For the outside of the turkey, you can use a variety of seasonings. Like my homemade turkey seasoning , creole seasoning, poultry seasoning or a simple rub made of:
Salt
Pepper
Paprika (for color and a mild smoky flavor)
Garlic powder
Dried herbs like rosemary, thyme, and sage
You can mix these together and rub them all over the skin of the turkey. If you like, you can also add some olive oil or melted butter to help the rub adhere and to promote crispy skin.
Remember to get the rub under the skin where you can, for more flavor penetration. Also, consider letting the turkey sit with the rub for a few hours, or even overnight in the fridge, to let the flavors meld.
Thank you for your kind words and for choosing this recipe for your Thanksgiving feast. I wish you all the best in your turkey endeavors! ️✨