Fool-Proof Turkey Injection Marinade Recipe
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So you want to serve the best turkey you've ever cooked, eh? You want a succulent, savory, tender, moist, and (let's be honest) impressive entrée to give your guests? One option is to go with a great turkey brine; that always adds a lot of flavor. But if you really want to take things up a notch or two (or three), don't add flavor to the exterior of the turkey. Instead, literally fill that poultry with flavor!
With this fool-proof turkey injection marinade recipe care of Susan Olayinka of The Flexible Fridge, you'll infuse a wonderfully savory blend of herbs right into the meat, and you'll add some liquid that ensures moist, tender turkey as well. (Don't have a turkey injector? Don't worry: You can get a good one for well under $15.) Just note that for the marinade to do its magic, you'll need to give the meat at least 4 hours to marinate, and better yet an entire overnight rest. So plan ahead!
Gather your turkey injection marinade ingredients
To make this tasty, tender turkey, you'll need melted butter, chicken stock (or, if you're a purist, turkey stock), buttermilk, dried thyme, dried sage, salt, and black pepper. For the purposes of this recipe, Olayinka is preparing about a pound of turkey breast cut into several large pieces, but you can also use this on turkey legs or wings, or even the entire bird.
Prepare the marinade and load the syringe
First, melt the butter. Then, in a large bowl, whisk together the melted butter, chicken stock, buttermilk, thyme, sage, salt, and pepper.
Now place your turkey marinade into a meat injector, either by pouring it into the back or drawing it up via the needle tip.
Infuse the turkey with marinade
Now inject the marinade into the thickest part of the turkey breast, being careful not to pierce through to the other side of the meat. Continue injecting the marinade until it is evenly distributed throughout the pieces of turkey. If you infuse it slowly and steadily, this should be the perfect amount for about 1 pound of meat; just scale up the recipe if you're cooking more.
Next, place the turkey in a large resealable bag and refrigerate it for at least four hours, but ideally, overnight.
Roast the turkey and enjoy
When the marinating is done, it's time to cook. Preheat your oven to 325 F, then remove the turkey from the marinade and pat it dry with paper towels. Next, place the turkey on a rack in a roasting pan. Cook it until the internal temperature reaches 165 F; this should take about 1 hour. Once it's cooked, serve and enjoy — both the meat and the inevitable compliments!
- 2 tablespoons butter
- ¼ cup chicken stock
- 2 tablespoons buttermilk
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound turkey breast, cut into large pieces (or any desired cut of poultry)
- Melt the butter. Add it to a large mixing bowl with the chicken stock, buttermilk, thyme, sage, salt, and pepper. Stir to combine.
- Place your turkey marinade into a meat injector.
- Inject the marinade into the thickest part of the turkey breast, being careful not to pierce through to the other side.
- Continue injecting the marinade until it is evenly distributed throughout the turkey.
- Place the turkey in a large resealable bag and refrigerate for at least 4 hours, or overnight.
- Preheat the oven to 325 F.
- Remove the turkey from the bag and pat dry with paper towels.
- Place the turkey on a rack in a roasting pan and roast until the internal temperature reaches 165 F (about 1 hour).
| Calories per Serving | 159 |
| Total Fat | 9.3 g |
| Saturated Fat | 3.9 g |
| Trans Fat | 0.2 g |
| Cholesterol | 59.8 mg |
| Total Carbohydrates | 0.7 g |
| Dietary Fiber | 0.1 g |
| Total Sugars | 0.4 g |
| Sodium | 222.4 mg |
| Protein | 17.0 g |
