Creole Butter Injection Recipe For Juicy Turkey
This Creole butter injection recipe combines melted butter with a medley of spices to enhance the natural flavors of turkey or chicken, resulting in moist and savory meat.
Ingredients
- 1 cup unsalted butter melted
- 2 tablespoons Creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper adjust to taste
- 1/2 teaspoon smoked paprika
- 1/4 cup dry white wine or chicken broth optional, for added depth
Instructions
Melt The Butter:
- In a small saucepan over medium-low heat, melt the unsalted butter.
- Once melted, skim off any foam to clarify the butter.
Combine Ingredients:
- To the melted butter, add Creole seasoning, garlic powder, onion powder, cayenne pepper, and smoked paprika.
- If using, pour in the white wine or chicken broth.
- Stir the mixture until all spices are well incorporated.
Cool The Marinade:
- Allow the marinade to cool to room temperature. This prevents partial cooking of the meat during injection.
Prepare The Injector:
- Fill a meat injector with the cooled Creole butter marinade.
Inject The Poultry:
- Place your turkey or chicken on a stable surface.
- Insert the injector needle into the thickest parts of the meat, such as the breast and thighs.
- Slowly depress the plunger, injecting a small amount of marinade each time.
- Repeat this process every 1.5 to 2 inches across the bird to ensure even distribution.
Rest Before Cooking:
- After injecting, let the poultry rest for at least 1 hour. For deeper flavor, refrigerate overnight.
Cook As Desired:
- Roast, smoke, fry, or grill your turkey or chicken according to your preferred method.