Butter-Based Poultry Injection Sauce
This simple butter and chicken broth injection sauce recipe will keep your turkey or chicken juicy and flavorful.
- Serves: 12 persons
- For the injection:
- ½cup chicken broth
- 2tablespoons butter
- 1tablespoon lemon juice
- ½teaspoon garlic powder
- ½teaspoon black pepper (finely ground)
- ¼teaspoon white pepper
- ½teaspoon salt
- For the Turkey:
- 16to 20-pound turkey, for 10 people
Step 1Gather the ingredients.
Step 2Add the chicken broth, butter, lemon juice, garlic powder, black pepper, and white pepper in a small saucepan. Mix well until the butter is completely melted.
Step 3Add salt and taste test. Add more salt if needed, but keep in mind the mixture needs a good but not overpowering flavor. Remove the mixture from the heat and allow to cool until just warm for 8 minutes.
Step 4Load the marinade into a meat injector and slowly and carefully inject it into various spots in the bird. The breast meat really benefits from this mixture—the best approach is to go for a dozen spots and add about 2 teaspoons per site, or less if you see the fluid oozing out.
Step 5Massage around all of the injection sites to distribute the mixture throughout the bird.
Step 6Cover the bird and let rest in the fridge for several hours (overnight if possible) before cooking. If you have any leftover mixture that came in contact with the syringe, discard it. If you would like to have some for basting the turkey as it roasts, make another clean batch of the marinade. If keeping the bird in the fridge overnight, keep the mix in a closed container and melt before using it to baste.
Step 7Roast the turkey in a 325 F oven for 15 to 20 minutes per pound of weight. Baste with the extra marinade, if using.
Step 8Check for doneness with a meat thermometer in the thickest part of the meat away from the bone until it reads a minimum of 165 F.
Step 9Allow the bird to rest for 30 minutes before carving.