This delicious Thanksgiving turkey injection recipe is great for a whole turkey or turkey breast.
Your turkey will be the juiciest bird and have the most flavorful meat when you use this combination of butter and stock mixture.
Save yourself from dry turkey with this injection mix!
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This injectable marinade has loads of flavor. It's lightly spicy and very savory. This is the best way to easily make a juicy bird and have tender turkey meat.
Ingredients
Here's what you'll need to make this cajun turkey injection recipe.
- Unsalted Butter
- Chicken Broth or Chicken Stock
- Freshly Squeezed Lemon Juice
- Olive Oil (doesn't need to be Extra Virgin Olive Oil)
- Paprika
- Garlic Powder
- Onion Powder
- Kosher Salt
- Cayenne Pepper
- Dried Oregano
- Dried Thyme
- Ground Black Pepper
See the recipe card for quantities.
Instructions
Here's how to make the best turkey injection recipe!
Combine the paprika, garlic powder, onion powder, kosher salt, cayenne, oregano, thyme, and black pepper in a spice grinder or mortar and pestle. Blend till dried herbs have broken down and are a powder.
Combine the melted butter, chicken stock, lemon juice, and olive oil in a large bottle or bowl. Stir to combine.
Add in the blended spices and stir again to combine.
If the butter mixture starts to harden, microwave it for 30 seconds and whisk it briskly.
Place your turkey on a roasting pan or on a rimmed baking sheet with a rack. Use a paper towel to pat dry the surface of the turkey.
Use a meat injector or large syringe to suck up part of the injection sauce and carefully inject the turkey, at different angles.
Use the injection across the whole turkey, but make sure to use most of it in the turkey breast (don't forget the side of the breast) as that tends to be the driest area.
Cover the turkey with aluminum foil and allow it to rest in the refrigerator for at least 4 hours and up to 24 hours if possible.
Season the skin of the turkey with salt and pepper or compound butter. Use 1 stick of butter and 1 tablespoon of cajun seasoning or creole seasoning (you can use hot sauce or Worcestershire sauce as well if you'd like) to make the compound butter.
Roast the injected turkey at 350 degrees F for 13 minutes per pound of turkey, until it reaches an internal temperature of 165 degrees F on an instant-read thermometer.
Top with fresh herbs if you'd like and allow to rest for a few minutes before slicing and serving.
What to Serve with Thanksgiving Turkey
Want some great sides for your turkey recipe? Try some of our favorite Healthy Thanksgiving Sides or these tasty dishes.
- Healthy Mashed Sweet Potatoes - these tasty sweet potatoes are super savory.
- Honey Roasted Baby Carrots - a fantastic simple side dish with a honey garlic marinade.
- Roasted Carnival Squash - the best winter squash side dish.
- Brussels Sprouts Kale Salad - shaved Brussels sprouts, kale, apples, and toast nuts combine to make the tastiest of salads.
Storage
You can store this injection sauce for up to 6 days in the refrigerator in an airtight container.
You'll need to microwave for 45 seconds to a minute or heat it on the stovetop to return it to liquid form before using.
Tips for Making this Recipe
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Cooking Tips - Be sure to allow at least 4 hours for your bird to rest in the refrigerator after injecting it. This allows the injection sauce time to marinate the meat.
Recommended Tools - You'll need a meat injector for this recipe. Be sure to read the reviews of them, as some of them can be a little finicky.
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Thanksgiving Turkey Injection Recipe
This delicious butter, stock, and spice combination can be injected into your turkey for a savory and succulent bird.
Ingredients
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon cayenne
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ cup butter, melted
- ½ cup chicken stock or broth
- ¼ cup lemon juice
- 2 tablespoons olive oil
Instructions
- Combine the paprika, garlic powder, onion powder, kosher salt, cayenne, oregano, thyme, and black pepper in a spice grinder or mortar and pestle. Blend till dried herbs have broken down and are a powder.
- Combine the melted butter, chicken stock, lemon juice, and olive oil in a large bottle or bowl. Stir to combine. Add in the blended spices and stir again to combine.
- If the butter mixture starts to harden, microwave it for 30 seconds and whisk it briskly.
- Place your turkey on a roasting pan or on a rimmed baking sheet with a rack.
- Use a meat injector to suck up part of the injection sauce and carefully inject the turkey. Use the injection across the whole turkey, but make sure to use most of it in the turkey breast, as that tends to be the driest area.
- Cover the turkey with aluminum foil and allow it to rest in the refrigerator for at least 4 hours and up to 24 hours if possible.
- Season the turkey with salt and pepper or compound butter.*
- Roast the turkey at 350 degrees F for 13 minutes per pound of turkey, until it reaches an internal temperature of 165 degrees F on an instant-read thermometer.
Notes
*Use 1 stick of butter and 1 tablespoon of cajun seasoning to make the compound butter.
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