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Started By
Message
Best Turkey Injection Recipe for Frying
Posted on 11/24/25 at 6:54 pm
Posted on 11/24/25 at 6:54 pm
I’m frying a turkey in oil and looking for a good recommendation for an injection marinade recipe.
Whatcha got?
Whatcha got?
5
Posted on 11/24/25 at 6:59 pm to Knuckle Checker
Tony Chachere's Cajun Butter works just fine. I also recommend buying some Hardcore Carnivore Fried Turkey rub for the outside. It's great.
Posted on 11/25/25 at 8:49 am to Knuckle Checker
another thread
This is what I use and I fry at 285F for ~4min/#. Once out of the fryer dust the outside with Tony's or whatever you want. By not putting stuff on outside of bird and frying at 285 you can fry multiple birds in same oil. Think I've done up to 6 between Thanksgiving and Christmas. No solid spices in injection marinade, plugs the needle. Inject the bird from the inside, do not poke holes in the skin. Buy the cheapest bird you can find, the less processed the better. I do not fry anything over 12#, with 10# being perfect size
This is what I use and I fry at 285F for ~4min/#. Once out of the fryer dust the outside with Tony's or whatever you want. By not putting stuff on outside of bird and frying at 285 you can fry multiple birds in same oil. Think I've done up to 6 between Thanksgiving and Christmas. No solid spices in injection marinade, plugs the needle. Inject the bird from the inside, do not poke holes in the skin. Buy the cheapest bird you can find, the less processed the better. I do not fry anything over 12#, with 10# being perfect size
Posted on 11/26/25 at 5:16 pm to Knuckle Checker
I find many of the commercially made brands are very salt heavy so I make my own.
I just injected a 17 lb. turkey and used the following:
2/3 stick butter
2 cloves crushed garlic
Black Pepper
Slap Ya Mama to taste
Worcestershire Sauce
1 cup water
Put all that in a pan and heat it till it simmers for about 10 minutes to blend the flavors. Then let it cool before injecting it in the bird. Be sure to keep it mixed as you draw the liquid into the injector.
When I inject the breast meat I only poke it once and hit the upper breast and maneuver the needle to hit the lower portion of the breast. Then it's the legs, thighs and wings.
I just injected a 17 lb. turkey and used the following:
2/3 stick butter
2 cloves crushed garlic
Black Pepper
Slap Ya Mama to taste
Worcestershire Sauce
1 cup water
Put all that in a pan and heat it till it simmers for about 10 minutes to blend the flavors. Then let it cool before injecting it in the bird. Be sure to keep it mixed as you draw the liquid into the injector.
When I inject the breast meat I only poke it once and hit the upper breast and maneuver the needle to hit the lower portion of the breast. Then it's the legs, thighs and wings.
Posted on 11/26/25 at 7:15 pm to Knuckle Checker
Creole Butter
Posted on 11/27/25 at 8:11 am to Knuckle Checker
Tony's creole butter plus 3tbsp of bbq phosphates injected at least a day in advance. You can overcook the turkey and it's still very juicy. I had help cooking a few last weekend and one of the turkeys didn't get pulled until 175 degrees. It rested for about 2 hours, we cut it up and it was still very juicy and tender, much to our surprise.
You can tweak Tony's with other things, just don't inject stuff that burns easily like anything with sugar, milk solids, garlic, etc.
You can tweak Tony's with other things, just don't inject stuff that burns easily like anything with sugar, milk solids, garlic, etc.
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