Thanksgiving Turkey Injection Recipe (2024)

FAQs

Should I inject my turkey the night before? ›

Remember to use injection marinades several hours before you start cooking the turkey. The earlier the meat is injected before roasting, the better the flavor will be in the end.

One effective way to season your turkey prior to cooking is by injecting it with a marinade. The result is a juicy and flavorful meal! Keep reading to learn more about how to inject a turkey with marinade, and why you should try it.

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

Fill a meat injector syringe with the turkey marinade. With the turkey resting in a large pot, baking pan, or marinade bag, inject 1–2 teaspoons of the marinade into several spots throughout the body of the turkey. Aim to make about 12–15 injections.

Brining for too long can result in meat that tastes overly-salty and has a spongy texture. If you're not ready to roast the bird after 18 hours, remove it from the brine, rinse it, pat it dry, and refrigerate for up to two days.

It's easy: Simply cook it a day or two in advance, let it cool completely, then carve the bird into large pieces—breasts, wings, thighs and drumsticks. Store in a container in the refrigerator until the big day. This method actually result in juicier meat—and an infinitely more relaxed host.

Inject the turkey with the butter turkey injection before cooking, then baste the turkey on the outside with the same mixture throughout the cooking process for best results – do not inject it while it is cooking.

I recommend injecting the turkey the night before you plan to fry, but it can be done as soon as one hour in advance. I've found that the flavor is more intense if you allow it to set overnight in the fridge.

Cooking a turkey upside down allows the juices to trickle down during the roasting process for extra moist and juicy breast meat. Plus, since the dark meat is closer to the heat source, it cooks faster than it does with the traditional method. It's a win-win!

Criticism. Animal rights activists such as Mercy for Animals, the Humane Society of the United States, and PETA have accused Butterball of animal cruelty.

Should you wash your turkey before you cook it? ›

According to a study by the food safety experts at the USDA, washing or rinsing raw turkey can put you at risk of foodborne illness. There's only one time you should wash a raw turkey, and that is after brining. Otherwise, do not wash a turkey before cooking.

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.

If your gun shoots true, you should aim at point A, at the bottom of the turkey wattles; the thick, fleshy part of the neck (a.k.a. caruncles). A portion of your shot pattern should go into both the head and neck. (Never Miss a Gobbler Again!)

Gastric botoks is a procedure that involves injecting botoks into the stomach muscle to relax the stomach and slow down the digestive process, leading to feelings of fullness and reduced food intake. This procedure is used as a temporary weight loss measure and is typically performed with diet and lifestyle changes.

In order to reach the deepest parts of the turkey, you need a special tool called a meat injector. A meat injector is basically a hypodermic needle with a large gauge needle. Use this syringe to place small amounts (about two teaspoons per location) of sauces into thick parts of any meat before cooking.

Dry-brining the bird by rubbing it with salt and refrigerating it for at least a night before cooking helps it retain juices. Low and slow heat and a good eye on the bird's temperature ensure that it stays moist.

Don't stuff a turkey the night before cooking it. Bacteria can multiply in the stuffing and cause foodborne illness when a stuffed bird is refrigerated. The wet and dry ingredients for the stuffing should be prepared separately and refrigerated until ready to use.

I recommend injecting the turkey the night before you plan to fry, but it can be done as soon as one hour in advance. I've found that the flavor is more intense if you allow it to set overnight in the fridge.

You can inject up to 36 hours before you are ready to smoke your bird. 12 hours is the minimum time, so the marinade has a chance to do its job. We say not to go past 36 hours simply because we do not want the turkey to spoil before cooking.