Beer and Butter Poultry Injection Marinade

Ingredients for beer and butter injection

The Spruce Eats / Claire Cohen

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
153 Calories
15g Fat
2g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 153
% Daily Value*
Total Fat 15g 20%
Saturated Fat 10g 48%
Cholesterol 41mg 14%
Sodium 1288mg 56%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Protein 1g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This marinade injects a rich and buttery flavor directly into the meat of any type of poultry and it is particularly good for turkey. You will add flavor and juiciness to your Thanksgiving or other holiday turkeys and will impress your family and guests.

You can inject your turkey or chicken whether you are roasting, smoking, or deep-frying it. A heritage turkey will especially benefit from injecting marinade because it is leaner and will be more likely to become dry during cooking. The butter and beer add fat and fluid to keep the meat from drying out and to bring out the flavor.

The secret to using this injection marinade is to keep it just warm enough for the butter to stay liquid. You will be pleasantly surprised at how effective and delicious it is.


  • 1 cup melted butter
  • 1/2 can beer
  • 2 tablespoons salt
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Tabasco
  • 1 tablespoon soy sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Steps to Make It

  1. Combine all ingredients in a saucepan over low heat. Stir and heat until salt is dissolved and the sauce is even and runny.

    Remove from heat and keep warm (but not hot) enough to inject.

  2. Fill marinade syringe with the mixture and inject into turkey breast, legs, and thighs. It is better to inject it in more places rather than fewer (40 rather than four). Try to aim for the center of the meaty portions. Inject about 2 teaspoons per location (less if you see it oozing out).

  3. Season outside and under the skin with whatever rub you're using. Cook as directed for the correct amount of time.

  4. Discard the remaining marinade after use. It will have contacted raw poultry. Even though only the tip of the injector may have come in contact, it can be contaminated with Salmonella and could transmit food poisoning.


  • If you presoaked your turkey in a brine, omit the salt from the recipe. You may want to reduce the amount of soy sauce, as well, so that your turkey doesn't come out too salty.
  • Omit the Tabasco sauce if someone is sensitive to spice. Ask your guests about their level of spice tolerance. And if you're dining with children, it's best to leave it out just in case.
  • Use herbs in your turkey rub that won't clash with the flavors of the injection. In this instance, sage, thyme, and oregano work well.