Italian Herb Turkey Injection Marinade

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 11/23/21
Italian Herb Turkey Injection Marinade

The Spruce / Eric Kleinberg
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 12 servings
Nutrition Facts (per serving)
134 Calories
14g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 134
% Daily Value*
Total Fat 14g 17%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 0mg 2%
Potassium 26mg 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.)

Many injection marinades are built around a Cajun flavor. This one is mild in heat, but rich in herb flavors that are reminiscent of your favorite Italian meals. Make sure that the herbs you use are ground up, so that they will fit through your injection needle.

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Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Italian turkey injection marinade

    The Spruce / Eric Kleinberg

  2. Make sure that the Italian seasoning is finely ground. If needed, run it through a spice grinder or a mortar and pestle.

    grind seasoning in a mortar and pestle

    The Spruce / Eric Kleinberg

  3. Combine all ingredients and mix well. This marinade will settle so give it a stir when reloading the needle.

    Italian Herb Turkey Injection Marinade in a bowl

    The Spruce / Eric Kleinberg

  4. Inject the marinade into the turkey, butter the inside, and/or season the outside, if desired. Discard remaining marinade. Cook turkey per recipe instructions.

    Italian Herb Turkey Injection Marinade, injected into turkey

    The Spruce / Eric Kleinberg