How to Inject Marinade

Inject marinade into the meaty breasts of chicken and turkey.

Injecting marinade into poultry, seafood and other meats allows you to add seasonings deep into the meat, making it flavorful and moist throughout. While injecting marinade is typically associated with Cajun cooking, you can use a variety of sauces and seasonings to add any kind of flavor you want to meat. Using oil or butter as the base helps to moisten the meat. Injecting the marinade deeply keeps the marinade contained to guarantee you get the most flavor. Does this Spark an idea?

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Marinade injector
Marinade
Oil

Instructions

- 1
  
  Turn the needle clockwise onto the injector to attach it. Don't over-tighten it or you may break the needle.
- 2
  
  Rub a small amount of oil onto the rubber plunger.
- 3
  
  Immerse both slots of the injector needle into the marinade.
- 4
  
  Pull the plunger up to draw the marinade into the injector.
- 5
  
  Insert the injector deep into the meat.
- 6
  
  Pull the needle out of the meat as you depress the plunger and fill the cavity with the marinade. You can make two additional injections at 45 degree angles from the original injection point.
- 7
  
  Select several more injection spots, evenly spaced apart, to evenly distribute the marinade throughout the meat. Choose thick parts of the meat so the marinade has plenty of area to penetrate. For example, if injecting poultry, inject the marinade into three evenly spaced areas on the breasts and into one spot on each leg and one spot on each thigh.

Tips & Warnings

Use about 1 oz. of marinade per pound of meat.
Purchase a pre-made marinade or mix your own with a base of melted butter or oil and seasonings and sauces such as Worcestershire sauce and Tabasco.