This Cajun turkey injection recipe is so simple to make you'll make it homemade from now on. Whether you're deep frying a whole turkey or baking a simple turkey breast this injection recipe will be your go-to for juicy meat.
Turkey naturally becomes a big deal around Thanksgiving holidays. Of course, everyone wants their Thanksgiving turkey to be perfect. If you're anything like me, it's a feeling of everyone judging your turkey cooking skills... it has to be perfectly moist. No dry turkey here. With lots of flavor.
Oh boy.
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What makes this recipe so yummy
- This recipe is pretty cost-effective, in comparison to a store-bought version. Plus you know what you're getting when you assemble it yourself.
- Depending on how you like your meat to be spiced you can adjust accordingly for different flavors. If you like more zip then add more red pepper flakes, or hot sauce - and vice versa.
- You could also add this marinade to a plastic bag that you can put the turkey into. Easy clean up.
- An injected turkey gives the most juicy bird.
- This injection recipe works for all type of meat and makes a delicious marinade too.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Step 5: Cook per your recipe instructions.
Hint: If you're using frozen turkey make sure you let it thaw 100% in the refrigerator before starting to prepare.
You will need to cook any cut of turkey until the internal temperature reaches 165°F.
Recipe variations and substitute ideas
- Black Pepper - add for more spice flavor.
- Cayenne Pepper - although there is some of this in the Creole Seasoning if you want to up the heat - add some cayenne.
- Peanut Oil - instead of olive oil. Or Vegetable Oil.
- Apple Cider - instead of the lemon juice.
- Liquid Crab Boil - instead of the powdered version. You'll only need a little of this, it's quite potent.
- Garlic Juice - Add a little of this for more garlic flavor.
- Worcestershire Sauce - add a few tablespoons Worcestershire Sauce.
- Chicken Broth - try adding a cup of the chicken broth to this Cajun Turkey Injection sauce.
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Necessary gear: Equipment
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Due to the simplicity of this recipe, not much is needed. You will need a small mixing bowl to mix the Cajun turkey injection marinade in. Then you'll also need a cooking injector needle tool, I have a link to both of these in my recipe card below.
More Cajun recipes I think you'll love
How to store leftovers
Once cooled any you might have leftover you should pour over the top of the turkey.
If you have purposely made more than 1 serving - it does store/freeze well. Keep in an airtight container and store in the refrigerator for up to 2 weeks and the freezer for up to 6 months.
Mel's kitchen notes
If you do decide to make ahead some more portions of this and want to store in the refrigerator or freezer - when you come to use it again you'll need to run it through the microwave again - to melt the butter, as it will solidify.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
If you like this recipe, you should try my pot roast seasoning recipe, it's really good.
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Cajun Turkey Injection Recipe
Video
Equipment
Ingredients
- 1 teaspoon Hot Sauce
- 1 teaspoon Lemon Juice
- ¼ Cup Extra Virgin Olive Oil
- ½ Cup Unsalted Butter melted
- ¼ teaspoon Ground Thyme
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Crab and Shrip Boil
- ½ teaspoon Creole Seasoning
Instructions
- Take the melted butter and all the other ingredients and mix together in a small mixing bowl with a whisk.1 teaspoon Hot Sauce, 1 teaspoon Lemon Juice, ¼ Cup Extra Virgin Olive Oil, ½ Cup Unsalted Butter, ¼ teaspoon Ground Thyme, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Crab and Shrip Boil, ½ teaspoon Creole Seasoning
- Using a large syringe inject into the turkey you wish to cook.
- Allow to marinade at room temperature for at least an hour.
- If you need to reinject the seasoning, (as it does leak out), do so.
- Cook turkey per recipe instructions.
Nutrition
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Original Publish Date: September 1, 2022
T. Villere says
Has this recipe been tested on a fried turkey? I have fried at least 40 turkeys. Every time we try to include butter in the injection, the butter works its way out of the bird and into the 350 degree hot oil. The butter immediate burns, turns the oil and the turkey black.
How do you avoid that?
Melanie Cagle says
This hasn't happened to me before. We like to cook fried turkey too, and use a Creole butter like this one. I've not had the oil or turkey come out black?