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Butter Injected Turkey Recipe
Ash Tyrrell

Butter Injected Turkey Recipe

I made this butter injected turkey last holiday, and the meat was shockingly juicy from the first slice to the last. The garlic herb butter goes deep into the breast, so nothing dries out. I used to dread turkey day because of bland, chalky slices.
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Total Time 4 hours 5 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey 12 to 14 lbs: Pat it very dry so the skin crisps up.
  • 2 sticks 1 cup unsalted butter: Unsalted lets you control the seasoning.
  • 16 garlic cloves pressed: Pressed garlic melts into the butter and flavors every bite.
  • 2 tbsp fresh rosemary finely chopped: Fresh gives piney flavor that dried can't match.
  • 2 tbsp fresh sage finely chopped: Sage brings that classic holiday aroma.
  • 2 tbsp fresh parsley finely chopped: Parsley adds a bright, clean finish.
  • 3 tsp kosher salt for the butter: This seasons the meat from the inside out.
  • 1 tsp freshly ground black pepper: Grind it fresh for a sharper kick.
  • 2 tbsp unsalted butter melted (for basting): Brushing keeps the skin glossy and golden.
  • 1 tsp kosher salt for the skin: Sprinkle it last for a well-seasoned crust.

Method
 

  1. Add the butter, garlic, herbs, salt, and pepper to a microwave-safe bowl. Heat on high for 1 to 2 minutes until melted, then stir well. Let it sit for 5 minutes so the flavors infuse, then microwave 30 seconds more.
  2. Pour the warm butter through a fine sieve into a clean bowl. This gives you a smooth liquid that won't clog the needle. Save the garlic and herbs in the sieve, because you'll rub them on the turkey later.
  3. Heat your oven to 450°F. Place the turkey breast side up in the roasting pan. Cover it loosely with plastic wrap so the butter doesn't splatter everywhere.
  4. Fill the injector with the strained butter. Inject the breast all over in a diamond pattern, using a small amount at each spot. Push the leftover butter into the thighs and drumsticks.
  5. Spread the saved garlic and herb mixture over the skin and inside the cavity. Add any butter that pooled in the pan. For extra flavor, gently slide some of it under the skin.
  6. Remove the plastic wrap. Sprinkle 1 teaspoon of kosher salt evenly over the bird. Pat it down lightly so it sticks.
  7. Insert your probe thermometer into the thickest part of the breast, away from the bone. A probe lets you watch the temperature without opening the oven. This takes the guesswork out of roasting.
  8. Roast at 450°F for 10 to 15 minutes until the skin starts to brown. Brush gently with the melted butter. This quick blast kickstarts a crisp, golden crust.
  9. Reduce the oven to 325°F and roast for about 2 hours 30 minutes. Brush with pan juices about 1 hour in, then again 45 minutes later. Pull it when the breast hits 160°F.
  10. Let the turkey rest at least 5 minutes before carving. The temperature will rise to a safe 165°F as it rests. Slice and serve while the meat is hot and juicy.

Notes

  • I always use fresh herbs, because dried ones taste dull once they're roasted.
  • I inject in small amounts and move the needle often, so the butter spreads evenly.
  • I keep the butter warm, since cold butter thickens and clogs the injector.
  • I check the thigh too, because it should reach 175°F for tender dark meat.
  • I tent loose foil over the breast if the skin browns too fast.
  • I save the pan drippings, because they make an amazing gravy.