Turkey Injector Marinade
This somewhat unconventional turkey injector marinade will give you the juiciest, tastiest bird you’ve ever tried. It’s a flavor bomb that’s quick to make, easy to apply, and makes a massive difference in the final deliciousness of your turkey.
If you’re feeling a little weirded out by the thought of using a syringe in the kitchen, I 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 a 5-star 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 aroma will make your mouth water.
What Tools Do You Need?
The most essential 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 also want to use a large plastic bag, like a brining bag. (If you’re injecting a small bird, a large Ziplock bag might work.) Injecting your turkey while sitting in the bag will allow you to avoid any surprise spills or splatters from adorning your kitchen walls.
How to Make Turkey Injector Marinade
- Heat all the ingredients in a medium saucepan, stirring until the butter is completely melted. Then let it cool for 8-10 minutes. (Photos 1-2)
- Fill a meat injector or large syringe with the marinade. Turn it, needle side up, and release excess air. (Photo 3)
- Inject small amounts of the marinade into different parts of the turkey. (Photo 4)
- Marinate the turkey in the fridge for up to 48 hours before cooking.
Recipe Tips and Notes
- Use finely ground seasonings so the injector needle doesn’t clog.
- Want a spicier kick than what the cayenne pepper delivers? Add a splash of juice from jarred jalapenos. 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.
- Try to inject the bird at evenly spaced points, but focus on the meatier areas in particular. Try to avoid injecting up against bones.
Make-Ahead and Storage 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, warm everything up in the saucepan again. You’ll need the butter to be fully melted for smooth injecting.
You can discard leftover marinade, or simmer it for about 5 minutes to kill any bacteria from raw poultry. I love adding a little to the gravy along with the broth.
Menu Ideas for Your Holiday Turkey
I love to complement turkey with classic Southern dishes like green bean casserole, cranberry sauce, and cornbread dressing. A traditional pecan pie for dessert is always a winner.
More Tantalizing Turkey Recipes to Try
By Imma
Turkey Injector Marinade
Ingredients
- ½ cup (113g) unsalted butter (or more if needed)
- ¾ cup (178ml) chicken stock
- 2 tablespoons (30ml) lemon juice
- 3 tablespoons (45ml) Worcestershire sauce
- 2 tablespoons (25g) brown sugar
- 1 teaspoon (6g) salt
- ½ teaspoon (1g) onion powder
- ½ teaspoon (1g) garlic powder
- ½ teaspoon (.5g) ground bay leaf
- ½ teaspoon (.5g) ground thyme
- ½ teaspoon (.5g) ground oregano
- ½ teaspoon (.5g) ground sage
- 1 tablespoon (36g) chicken bouillon powder
- ½ teaspoon (1g) finely ground black pepper
- ¼ teaspoon (.5g) cayenne pepper
- ½ teaspoon (1g) paprika
Instructions
- In a medium saucepan over medium-high heat, stir 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 until the butter is completely melted.
- Remove the marinade from the heat and let it cool for 8-10 minutes (you don't want the butter to start solidifying, but you don't want to burn yourself either).
- Draw in the marinade and fill the meat injector. Turn it needle-side up to release excess air that floats to the top.
- Carefully inject small amounts of the marinade into different parts of the turkey. Let the turkey marinate in the fridge for up to 48 hours before cooking, though you can roast it immediately if desired.
Tips & Notes:
- 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.
- All the seasonings need to be finely ground, so you could give them a blitz in a spice grinder to be extra sure they’re fine enough.
- Heat leftover marinade to boiling if using for gravy to kill the bacteria from raw poultry.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
It added to my overall flavor of the turkey!! I ended up pouring the rest over the top of my cheese cloth because I felt like I had so much left after injecting the turkey. THANK YOU!! first turkey was a success
Yay!!! That makes my day.
This is AMAZING! Hands down the best turkey marinade I have ever tasted! Everyone was exclaiming how great the turkey tasted and wanted to know my secret! Am heading to the store today to purchase another turkey so I can bring it to our next potluck dinner. Thank you so very much for such an outstanding marinade recipe! FYI: I followed the recipe with the exception of the butter, which I did not use. I placed all of the ingredients into a large measuring cup and heated it in the microwave until just before it reached the boiling stage. I let it cool while stirring it occasionally. I then strained it through a fine mesh strainer, injected the liquid and then put the solids there were in the strainer under the skin of the turkey. Placed the turkey in a browning bag and baked it in the oven. Amazingly delicious with the perfect of amount of seasoning! This is a keeper!
Can this be used when frying a turkey
Absolutely!!!
I noticed in the listing of ingredients, there’s no “Garlic Powder”. But in the directions, it says “add onion and garlic powder”…I’m assuming like the onion powder….”1 teaspoon”?
Thank you, Jason. Recipe updated.
Strange! I sent a glowing review of this marinade recipe, and for some reason it has disappeared..
Sorry about that Mark. I found it. Thank you so much for your comment. It made my day.
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!
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! ️✨