dinner · gluten-free
Butter-injected turkey
Seasoned melted butter injected deep into the breast and thighs for flavor all the way through; works for roasting, smoking or frying.
- Time
- 210min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Oven, Grill or smoker, Deep pot for frying.
Missing a basic? Shop knives, boards, pans and more
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Method
-
1
Whisk injection ingredients while warm; strain if using a fine-needle injector.
-
2
Inject slowly into the breast, thighs and drumsticks in several spots each, about 60 g per kg of meat in total.
-
3
Rub the skin with oil and seasoning; refrigerate 1–12 hours.
-
4
Roast at 180°C (350°F) (or smoke at 140°C (275°F), or fry—see deep-fried turkey) until breast 71°C (160°F) and thigh 79°C (175°F).
-
5
Rest 30 minutes (the breast rises to a safe 74°C (165°F)) and carve.
