Keyword: beer injection for turkey, gluten free turkey injection, homemade turkey injection seasoning, how much to inject, smoked turkey injection, turkey injection for frying
Prep Time: 5 minutesminutes
Total Time: 5 minutesminutes
Servings: 13ounces
Calories: 253kcal
Author: Chef Jessica Formicola
Make a fast, no-clog turkey injection with beer or broth for ultra-juicy meat. Step-by-step angles, amounts, swaps, and pro tips for roast, smoke, or fry.
Whisk together the 12 ounces light beer, low-sodium broth or apple cider , 2 tablespoons Worcestershire sauce, 2 tablespoons honey, 5-6 drops hot sauce1 teaspoon coarse Kosher salt, 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder in a small bowl until combined and salt has dissolved. If there look to be large bits, pour it through a fine sieve to remove them.
If you are using a rub or compound butter, apply it before you start to injection.
Pull the marinade into the large injection needle. Right before cooking, inject it into the meatiest parts -breasts, thighs, and (optionally) drumsticks - not the cavity, right under the skin, or into bone or joints. Each breasts should need 3-5 injection sites, depending on size. The thighs can take 2-3 in the meatiest part. Avoid the wings. Do not overfill or the liquid will just come bubbling out of the hole.
Cook the turkey according to the instructions listed in your recipe.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Video
Notes
Make Ahead- You can make the injectable marinade up to 3 days in advance. Keep in chilled in the refrigerator and re-whisk before using. How Much to Inject?
Plan about 0.5–1.0 oz of liquid per pound of turkey.
Roast closer to 0.5 oz/lb; smoke or fry can handle up to 1.0 oz/lb.
At each site, think 1–2 teaspoons so you don’t create big pockets.