Turkey Injection Recipe (2024)

FAQs

Do you rub or inject turkey first? ›

After the dry brine, brush the excess rub off your turkey and let the turkey cool to room temperature. Once at room temperature, begin injecting your turkey with the marinade.

With injecting you can see the results immediately. Injecting can be done with a flavorful liquid or even a brine mixture.

Inject into your turkey and allow to sit for one hour or more before deep frying. HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy! It worked great!

Injected and Baked Whole Turkey, Water, Salt, Dextrose, Sodium Phosphate, Carrageenan, and Natural Flavors.

Once you've made the injection fluid, be sure to keep it warm so the butter doesn't solidify. After injecting the turkey, rub it with your favorite dry rub to add even more flavor. Then stick that bird back in the fridge and let it sit until you're ready to cook it—you can inject it up to 36 hours ahead.

Deep-frying: When deep-frying a turkey, you only need to inject the turkey seasoning into the bird between thirty minutes and an hour before cooking.

Too much is seldom enough. Just be sure and inject the turkey with fresh ingredients not any of the leftover brine materials or liquid. Keep in mind the brine will be salty so don't add any or very little salt containing ingredients to the injection. If injecting with any butter make sure it's not salted.

Dry brines also remove a good deal of the moisture from the skin, which results in a crispy bite. My recommendations for frying is to inject the turkey. I choose to do this for a few reasons: Seasoning the outside of the bird will make the oil dirty and it won't stick to the turkey.

Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid. You can decrease that amount if desired, but I wouldn't recommend using any more or it could make the final cooked protein burn easier and taste too sweet.

In fact, there is no actual butter in or on a Butterball turkey. The fresh turkeys are injected with a basting solution made of salt water and “common household spices,” one brand representative told me. Butterball will not share the ingredients of its secret basting formula.

What does putting butter under the skin of a turkey do? ›

Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting. Learn how to do this simple (but genius) technique for a delicious Thanksgiving turkey.

In August 2012, Butterball worker Brian Douglas pleaded guilty to felony cruelty to animals—marking the first-ever felony conviction for cruelty to factory-farmed birds in United States history.

Butterball turkeys are of the highest quality product and will be sure to impress your guests. Here's why Butterball is the right choice, especially for the holiday season: Butterball turkeys are always tender and juicy because we take the extra step of individually pre-brining them based on size.

Our Favorite. The Grassland Pasture-raised Turkey was one of our favorite turkeys among all the birds we tested. In fact, we found it to be one of the best turkeys we've ever roasted, with ample breast, thigh, and drumstick meat. It is a sure bet for your holiday table that's bound to impress even the pickiest in-laws.

Dry rubs and pastes are rubbed into the skin, which should be scored first with a meat tenderizer to allow the flavor to permeate the turkey. Rub the spices under the skin and on the outside of the turkey before roasting.

While properly brining a turkey won't make it too salty, it does add salt to the meat. If you then add a salty rub or injection marinade you can end up with a turkey too salty to eat. For this reason, if you are brining your bird, make sure you rinse it thoroughly after it comes out of the brine.