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.Makes about 1½ cups
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.
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.