Cajun Injectors - Creole Butter

I use real butter. That pre-made stuff is bad.

I've always made my own injection liquid out of real butter, some minced garlic, green onions, Slap Ya Mama, black pepper, a bit of Worcestershire sauce and water.


Melt the butter in a saucepan, add the amount of water you think you need to get the amount of liquid you want to inject then add the other ingredients. Let all that simmer for about 15 minutes to blend all the flavors. strain to remove all the solids, keep well mixed and inject it into the bird.

Keep injection holes to a minimum by only using one injection point in the breast and just move the needle around to inject all the meat. Same for legs and thighs. When you pull the needle, use your finger to rub over the injection point to reduce leakage.

Mix any of those creole butter injections with Dale’s Low Sodium marinade, 3:1 creole butter to Dale’s. Game changer.

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Zatarain's

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Id like to try Louisiana Fish Fry
I like the mixing suggestions above

I make my own injection when I smoke a turkey for Thanksgiving. Not sure how it would work with a fried version.

1/4 cup melted butter
1/4 cup oil
3 tbsp Worcestershire sauce
1/4 cup water
1/2 fresh lemon juiced
1 tsp ground sage
1 tsp dried thyme
1 tsp garlic salt
1 tsp onion salt

I typically smoke a bone-in turkey breast. I will wrap it in cling wrap and then inject through that to help keep any leaking injection marinade from getting all over the place. I then let it rest in the fridge overnight and smoke over apple wood. It has been a hit the last couple of Thanksgivings.

The premade stuff is a complete waste of time and money (and a bird). I buy it only so I can get the syringe thing.


I get a pyrex of 1-2 cups size.

1/4 melted butter
1/4 hot sauce (prefer Frank's roasted garlic flavor)
1/4 crawfish boil liquid (I use tony's)
1/4 lemon juice


This takes almost no skill to do and is cheap, so there is no reason not to.

Also, inject under the skin. Takes a bit more work but worth it.

Also I usually get some Uncle Steve's Texas Shake seasoning and liberally coat the bird under the skin.

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Tony's Chachere

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I use the Tony's brand. I smoked a Turkey last weekend and injected with this. It came out well.

the roasted garlic and herb will dirty your oil much faster than creole butter just FYI.

Whichever one my wife buys, I'm adding hot sauce and W sauce to it and then injecting.

For a 15 lb fried turkey I use Tony's butter the whole 17 oz bottle with 6 oz of Cajun Power garlic sauce mixed in.

It comes out great for us. My wife's family up here in the Chicago burbs stopped doing oven turkey, and makes me fry 2 every year.