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Inject Turkey for Moist Flavorful Meat
Injecting a turkey with a flavored liquid produces moist, flavorful meat. Using a meat injector allows you to inject the flavoring deep into the meat of the turkey. Instead of only flavoring the surface as you do with a rub, the flavor penetrates into the meat.
Inject Turkey for Moist Flavorful Meat
See details below for injecting a turkey with flavoring.
- Place the turkey in a roasting pan breast side up. Draw the flavoring liquid into the injector.
- Spread flavoring throughout the turkey using the fewest possible punctures. Begin by inserting the needle deep into one side of the breast and inject some of the contents of the syringe.
- After injecting, begin to pull the needle from the breast meat, but do not pull it completely out of the puncture hole. Using the same hole, move the syringe to a different angle and again push the needle into the turkey breast to inject flavoring in a different portion of the breast.
- Continue to inject the meat at two or three more angles to spread the flavoring throughout that half of the breast. Repeat the same process on the opposite side of the breast.
- After injecting both sides of the turkey breast, inject flavoring into the legs and thighs in the same manner.
- Each thigh and each side of the breast should be injected with 1 to 2 ounces of liquid, depending on the size of the turkey. Each leg should be injected with 3/4 to 1 ounce of liquid. Any remaining flavoring can be injected into the drumsticks of the wings and into the back of the turkey.
- Cover the turkey and refrigerate overnight to allow the injected liquid to impart its flavor throughout the layers of meat.
- The turkey can then be cooked using a variety of methods, such as roasting, deep-frying, grilling, or smoking.
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