Top 6 Turkey Injection Marinade Recipes

The Best and Most Popular Turkey Injection Recipes

Savory Turkey Injection
Claire Cohen

Want to add flavor to your next turkey? Try injecting it right into the meat. Injecting turkey is the best way to get flavor inside. An injection marinade works from the inside, tenderizing and flavoring the meat while it slowly spreads through the bird. Injection marinades can be used with traditional turkey marinades, turkey rubs, and even turkey brines

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    Beer and butter turkey injection marinade
    Claire Cohen

    Use this injection marinade to reach deep into the meat of poultry. It works really well on turkey. Make sure the mixture is warm to keep the butter in liquid form.

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    Butter Based Turkey Injection Marinade
    Claire Cohen

    Remember that an injection sauce is a marinade and needs to spend some time with the meat to work best. You should plan on using this injection marinade several hours before you start cooking. This is great with any kind of poultry, particularly turkey.

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    Cajun Turkey Injection Marinade
    Claire Cohen

    This is the classic solution injected into the meat of turkeys which are fried Cajun style. By getting the flavors inside the meat you won't have to worry about the hot oil washing them off. Make sure you distribute the injection evenly so you don't get large pockets of the mixture.

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    Honey and Beer Turkey Injection Marinade
    Claire Cohen

    This turkey injection combines a traditional Cajun flavor with beer and honey to give you a well-balanced taste. Since this injection marinade contains honey you need to use it warm (but not too hot).

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    Italian Herb Injection Marinade
    Claire Cohen

    Lots of injection marinades are built around a Cajun flavor. This one is mild in heat, but rich in herb flavors. Make sure that the herbs you use are well ground so that they will fit through your injection needle.

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    Savory Turkey Injection Marinade
    Claire Cohen

    This is a flavorful injection marinade for turkey. Remember to get it spread out evenly so you don't end up with pockets of the marinade in the meat.