How to inject a turkey with marinade?

If you have ever stuffed a turkey before, you know that it is much easier to push the stuffing into the cavity when the bird is standing, rather than laying on its side. The same is true with the marinade. Laying the turkey on its side will keep the cavity from allowing the mixture to flow into it freely, which will cause the turkey to become soggy. To prevent this, turn the bird onto its side in the refrigerator to chill so that it can be easily injected

How to inject a whole turkey with butter and raspberry marinade?

A whole turkey can be injected with butter and raspberry marinade using a turkey baster. Make sure to have a large enough container of the marinade as you will need to use quite a bit of it. Take the turkey out of the fridge and spread the butter all over it. You can either do this the night before or the morning before the big day. You can either use the baster to inject the marinade into the turkey or you can stick a turkey baster inside

How to inject a turkey with butter marinade?

One of the simplest, most fun ways to flavor a turkey is to inject melted butter or buttermilk into the bird. To do this, butter or buttermilk should be melted, cooled to room temperature, then placed in a high-volume syringe. You will want to have a turkey on a cutting board, breast side up. Using a sharp knife, create a cut along the length of the turkey breast, just deep enough to expose the meat. Carefully stick the syringe in

How to inject a whole turkey with butter marinade?

You can either do this the night before your big day or the morning of, so the meat has plenty of time to absorb the flavors. Once your turkey is thawed enough to be handled, begin stuffing it with butter. You can either spread the butter on top, or use a piping bag or plastic bag to fill the turkey. This method of brining will keep the bird from drying out during the long roasting process.

How to make butter marinade for turkey?

Adding butter to a whole turkey is not a new idea, but it does have a few downsides. The first is that it can make the meat greener than it is naturally. This is because butter is full of nutrients like lactic acid, which gives meat a slightly sour taste. The second is that butter can sometimes separate from the meat, making the turkey lose its shape.