Cajun Turkey Injection Marinade
A quick homemade Creole butter injection made with butter, chicken stock, and Creole seasoning. It adds bold Cajun flavor and moisture to roasted, smoked, or fried turkey.
Servings: 14 ounces
Calories: 31kcal
Ingredients
- ½ cup melted butter 1 stick
- 1 cup low sodium chicken stock
- 2 Tablespoons Creole seasoning or Cajun seasoning
Instructions
- Melt the butter in a small saucepan over medium-low heat.
- Turn off the heat, then add the chicken stock and Creole seasoning and stir to combine.
- Let the injection cool completely to room temperature before using.
- Stir the injection, then fill a meat injector. Inject small amounts all over the turkey, concentrating on the thickest parts of the breasts, thighs, and legs.
- Cook the turkey right away, let it rest on the counter for up to 1 hour, or cover and refrigerate it for up to 24 hours before cooking.
Notes
- Amount: Makes enough for a turkey up to about 16 to 18 pounds. Double the recipe for a larger bird, or use about half for a 5 to 6 pound turkey breast.
- Pre-treated turkeys: For a kosher, self-basting, brined, or enhanced turkey, use salt-free Creole seasoning and unsalted stock.
- Clogs: Crush any large herb pieces in the seasoning so they don't clog the needle.
- Leftovers: Discard any injection left in the cup once the needle has been in raw turkey.
- Nutrition: Estimate per tablespoon, based on homemade Creole seasoning and unsalted stock. Store-bought seasoning will be higher in sodium.
Nutrition
Serving: 1tablespoon | Calories: 31kcal | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 56mg