How to Use Seasoning Injection on a Turkey

Injecting a turkey with seasoning is an easy and delicious way to prepare it. A traditional southern method of preparing turkey, injection-seasoning is a blend of spices put inside meats as well as on the outside of them.

The result of this Cajun technique is meat that is tender, moist and flavorful.

Things You'll Need

• Large syringe
• Turkey
• 8 tbsp. butter, melted
• 2 tbsp. Worcestershire Sauce
• 1 tbsp. garlic salt
• 1 tbsp. onion powder
• 1 tbsp. paprika
• 1/2 tbsp. black pepper
• 1/4 tbsp. cayenne
• 1/4 cup olive oil

Instructions

1. Prepare the turkey. Thaw the turkey completely, rinse it well and blot dry with paper towels.

2. Prepare the injection seasoning. Shake the contents well so that the spices will blend.

   Crush all of the spices for injection-seasoning using mortar and pestle, then mix with butter, Worcestershire and oil in jar or cup.

   Using the syringe, draw some of the seasoning into the syringe.

3. Puncture the meat of the turkey at several points, including at least three points along each side of the breast, in the thigh and in the leg. Don't push the needle all the way to the bone, but instead push it halfway into the meat to inject the Cajun seasoning.

4. Push the plunger on the syringe so that the liquid goes into the meat. The liquid may leak out in some places, but that is normal. Inject at several points, particularly in the meatiest areas of the bird.

5. Use your hands to separate the breast skin from the breast meat. Do not remove the skin, just form a pocket. Spread some of the remaining seasoning under that skin, directly on the meat. Pull the skin back over the breast. Pour any remaining seasoning over the skin.

   Cook turkey as usual.

Tips & Warnings

• Crush the seasonings very fine. If the seasoning is too bulky, it will clog the end of the injection needle.

• If the injection needle clogs, use hot water and a toothpick to unclog it.

• You can add garlic juice to your seasoning for an extra garlic kick.

• Watch the pepper and season gently. It can get very hot very quickly.