|Nutritional Guidelines (per serving)|
|Servings: 3/4 cup (serves 20)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*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.|
Injection sauce is used for poultry, particularly turkey, to keep it juicy and add flavor deep within the meat. This injection sauce keeps it simple with chicken broth, butter, garlic, and seasonings. You can use an injection sauce whether you plan to roast, smoke, or deep-fry your poultry.
An injection sauce is essentially a marinade and needs to spend some time with the meat for best results. You should plan on using this injection marinade several hours before you start cooking. While you can brine your turkey, that mostly adds salt rather than additional flavors. It also takes even more time (at least overnight) and uses up a lot of refrigerator space.
You will need a meat injector for this recipe. It looks like a large syringe and is available at most kitchen stores, well-stocked supermarkets, or online. It can be unwieldy at first, so you may want to practice manipulating it a bit with water before you use your butter injection sauce.
Click Play to See This Butter-Based Poultry Injection Sauce Recipe Come Together
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper (finely ground)
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
Gather the ingredients.
Melt the butter over low heat in a small saucepan. Add the chicken broth, lemon juice, garlic powder, black pepper, and white pepper. Mix well. Add salt until mixture has a good but not overpowering flavor.
Remove the mixture from heat and allow to cool until just warm for 8 minutes.
Load it into a meat injector and slowly inject it into various spots in the bird. The breast meat really benefits from this mixture. It's good to inject dozens of sites with about 2 teaspoons per site, or less if you see the fluid oozing from the site.
Massage around all of the injection sites to distribute the mixture throughout the bird.
The leftover mixture can be used as a baste while the chicken or turkey is on the grill or in the oven. Otherwise, discard the leftover sauce.
Cover the bird and let rest in the fridge for several hours (overnight if possible) before cooking.
- It is important that the injection sauce is completely smooth and clear of any bits that could clog the meat injector, so be sure the butter is fully melted and that the peppers and salt are finely ground. Also, be careful not to include any lemon seeds when filling the injector.
- If you brine your turkey and still want to inject it, omit the salt from the injection sauce and use low-sodium chicken broth. Otherwise, your bird may end up too salty.
- Herbs are not used in injection sauces as they can clog up the injector. If you would like to bring those flavors to your bird, you can add herbs under the skin of your poultry or in a poultry rub.
- If not using, discard the leftover sauce as the injector needle has come in contact with raw poultry. Dipping the needle into the sauce once it has been inside the bird will transmit bacteria such as salmonella to the dish of sauce, and you risk food poisoning if it isn't cooked along with the bird.
- If you want to add some spice to your bird, you can include a bit of Tabasco sauce in the injection sauce.
- To give the injection sauce a real injection of flavor, try a butter-based recipe with beer, Worcestershire, and soy sauce.