This beer and butter injection for deep-fried turkey will help keep your bird moist and delicious as it cooks, whether you are smoking, baking, or grilling it.
This easy turkey injection marinade will add plenty of extra flavor to your smoked or oven-baked turkey.
The most interesting thing about this injection marinade is that you can use it on all types of poultry, including pheasants, Cornish game, whole chickens, hens, and so on.
What Does This Beer and Butter Turkey Injection Marinade Taste Like?
This injection marinade contains lager, which is mellow but comes with a clean finish.
Now, adding the butter and spices together yields a delicious and tasty marinade.
You can substitute the beer if you are not keen on using it. With sparkling apple cider, this is sweeter compared to beer but comes with a clean, crunchy flavor.
Beer and Butter Poultry Injection Marinade
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 12 servings
The main objective of this marinade is to inject a rich and buttery flavor directly into the meat of any type of poultry, and it is especially good for turkey.
This is a way to add flavor and juiciness to your Thanksgiving or other holiday turkeys, which will in turn impress your family and guests.
You have the option of injecting your turkey or chicken, regardless of whether you are smoking, roasting, or deep-frying it.
A heritage turkey will particularly benefit from injecting marinade given that it is leaner and will be more likely to become dry during cooking.
The beer and butter help add fat and fluid, which will in turn help keep the meat from drying out, while also adding more flavor.
For this, you will need a flavor injector or meat syringe, but you will find these to be available at grocery stores, online, and at home good stores.
The secret to using this injection marinade is to help keep it warm enough for the butter to remain liquid. You will be incredibly surprised at how effective and mouth-watering it is.
- 1 cup of unsalted butter (melted)
- 2 teaspoons of onion powder
- 2 teaspoons of garlic powder
- ½ can (6 ounces) of beer
- 2 tablespoons of Tabasco sauce
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of soy sauce
- 2 tablespoons of kosher salt
- First, you are to combine all the ingredients in a saucepan over low heat, then proceed to stir and heat until the salt has dissolved and the sauce is even and runny. That being done, remove from heat and keep warm (but not hot) enough to inject.
- After that, you are to fill the marinade syringe with the mixture and inject it into turkey legs, breasts, and thighs. Keep in mind that it is better to inject it in more places instead of fewer (40 instead of 4). I suggest that you try to target the center of the meaty parts. Then inject around 2 teaspoons for each location (less if you see it oozing out).
- That being done, proceed to season the outside and under the skin with whatever rub you are using, then cook as directed for the correct amount of time.
- You can get rid of the remaining marinade after use. It will have contacted raw poultry. It can be contaminated with salmonella and could transmit food poisoning, even though only the tip of the injector might have come into contact.
Below are a few of my favorite tasty side dishes if you are still looking for some ideas for your Thanksgiving dinner table.
And if you are serving a mixed lifestyle table, then I’ve also got some ideas for alternative Thanksgiving entrees.
- Easy dinner rolls
- Sweet potato casserole
- Red wine gravy
- Fresh cranberry orange relish
- Grandma Chiavetta’s rice dressing
- Mascarpone mashed potato recipe
And a few sweet Thanksgiving dessert ideas, which include:
- Chocolate cream pie
- Pumpkin Cheesecake
- Apple pie
- Mini pecan pies
Making it Ahead
You have the option of making this blend up to two days ahead of time.
And you can also store it in a tightly sealed container, place it in the fridge, and mix it lightly before using.
Personally, I strongly advise against freezing this recipe. As a matter of fact, the alcohol in the beer will not even freeze, which will in turn result in turkey injection slush.
Frequently Asked Questions
What Temperature Should I Cook a Turkey To?
For cooked turkey, the USDA recommended temperature is 165 degrees Fahrenheit. But you can cook yours at an oven temperature of 325 degrees F.
Even after you take it out of the oven, the butter turkey will continue to cook for several minutes, so make sure you take it out before the meat reaches 165 degrees Fahrenheit.
When the breast reaches 160 degrees Fahrenheit and the thighs 165 degrees Fahrenheit, I prefer to take the turkey out.
Keep in mind that if its temperature gets too high, breast meat can easily dry out, although thigh meat can handle a higher internal temperature without drying out.
Does The Turkey Need To Be Thawed?
Well, definitely. Yes, the turkey needs to be thawed. Make sure you allow lots of time to thaw your turkey.
Remember that you can do this by leaving it in the refrigerator for 4 to 5 days before you plan to roast your turkey.
However, you can defrost the turkey in your sink with cold water if you are short on time.
Ensure that you change the water every 30 minutes until the turkey is thawed. This should take around 30 minutes for each pound.
How to Cook Turkey Injection Seasoning?
As you should be aware now, you don’t need to cook this one.
All you need to do is mix it together, and you are ready to go. You should not be worried about the alcohol if you are. It will get hot enough, which will make it burn off and leave behind nothing but flavor while the turkey roasts.
When to Inject a Fried Turkey?
You are to use the injection seasoning right before you lower the bird into the oil and also ensure that you do not put too much pressure on it.
You actually can’t find any plugs to keep the seasoning locked in, so have that in mind.
In addition, pat up any spots that spilled out and over with paper towels. As you are aware, dry skin is practically the key to a fantastic fried bird.
Can I Use A Turkey Injector the Night Before?
Personally, I advise against using a turkey injector the night before due to the fact that there is nothing to keep the flavor and liquid from escaping.
However, that is not to say that a good bit won’t be absorbed into the turkey meat, but the truth is that some will get out.
That being said, you can make the actual turkey injector recipe the night before, which makes it ready when you are.
Can You Inject a Butterball Turkey?
Using this beer and butter injection recipe, you can certainly inject a butterball turkey.
All you need to do is inject the thigh and breast on each side of the turkey for the best results.
Just skip the salt from the recipe if you presoaked your turkey in brine. You might also want to reduce the amount of soy sauce; that way, your turkey won’t come out too salty.
You can use any kind of beer based on your preference for this recipe, as any will work in this recipe. I always say that if you use what you like to drink, you will have half a can left after using it in the recipe.
Now, this brings us to the end of this guide, as you now have the perfect recipe for beer and butter injection for deep-fried turkey.