What to Inject a Turkey With For the Best Smoked Bird

Smoking a turkey takes time and patience to achieve tender, juicy meat infused with rich smoky flavor While brining is a popular first step, injecting the turkey with a flavorful marinade before smoking takes it to the next level The injection penetrates deep into the meat to make it incredibly moist and pack each bite with extra flavor.

As avid smokers ourselves, we’ve experimented with all kinds of turkey injections over the years Below we share our favorite recipes, tips on how to properly inject, and top woods for smoking turkey so you can make your best bird yet Trust us, after one bite of smoked turkey with an injection, you’ll never go back!

Why Inject Turkey Before Smoking

Injecting a turkey serves a few key purposes:

• Infuses flavor – An injection marinade penetrates deep into the meat to distribute flavor throughout This boosts the taste in a way that rubs and bastes can’t achieve.

• Makes it juicy – Injections contain juices, broths or other liquids that keep the turkey moist during long smoking times.

• Tenderizes – The injection helps break down muscle fibers which naturally tenderizes the meat.

• Enhances rubs – Use an injection as a base layer of flavor before applying rubs or bastes. The injection will help the surface flavors penetrate deeper.

• Quicker flavor absorption – Flavors absorb faster when injected directly into the meat compared to sitting in a brine.

So skip the brine, and go straight for an injection to cut down on time while getting the most flavor and moisture into your smoked turkey.

Best Ingredients for Smoked Turkey Injections

When making an injection, you want ingredients that add flavor and moisture. Here are some of our favorites:

• Brother’s or chicken stock – Use as the liquid base to keep the meat juicy.

• Melted butter – Adds richness and gives a supple, tender texture.

• Oil – Olive, vegetable or avocado oil help flavors distribute evenly.

• Fresh citrus – Lemon, lime, orange juices brighten with acidity.

• Vinegars – Apple cider, balsamic, red wine add tang.

• Sauces – Soy sauce, Worcestershire, hot sauces, barbecue sauce pack a punch.

• Sweeteners – Honey, maple syrup, brown sugar balance with sweetness.

• Herbs & spices – Garlic, onion, chili powder, cumin, rosemary, thyme, etc.

• Liquors – Bourbon, rum, wine impart boozy notes.

How to Inject a Turkey for Smoking

With so many options for flavored injections, let’s go over the proper technique:

Supplies Needed

• Meat injector syringe

• Injection marinade

• Disposable gloves

• Paper towels

Injection Tips

• Inject 24 hours before smoking for best absorption

• Inject in 1-2 ounce portions per injection site

• Space injection sites 2-3 inches apart

• Inject into the thickest parts of the breast and thighs

• Insert needle deep into meat half way, inject, then slowly pull out

• Pat with paper towels to soak up any excess marinade dripping

• Discard any leftover injection marinade

• Refrigerate the injected turkey before smoking

Follow this process, moving the needle to different areas of the turkey until you’ve injected the full amount of your marinade evenly throughout. Now it’s ready for your favorite rub, then onto the smoker!

7 Best Turkey Injection Recipes for Smoking

Now for the fun part – choosing your injection flavor! Here are our top recipes to flavor and moisten your smoked turkey:

1. Classic Herb Butter Injection

• 1 cup chicken broth
• 1⁄2 cup melted butter
• 2 tbsp olive oil
• 1 tbsp poultry seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1⁄2 tsp sage
• 1⁄2 tsp thyme
• 1⁄4 tsp black pepper

2. Brown Sugar Bourbon

• 1 cup chicken broth
• 1⁄4 cup bourbon
• 3 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp vegetable oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1⁄2 tsp salt

3. Maple Bacony

• 3⁄4 cup chicken broth
• 1⁄4 cup maple syrup
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 tsp liquid smoke
• 1⁄2 tsp garlic powder
• 1⁄4 tsp black pepper
• 4 slices crispy cooked bacon, crumbled

4. Spicy Cajun

• 1 cup chicken broth
• 1⁄4 cup hot sauce
• 2 tbsp Cajun seasoning
• 2 tbsp vegetable oil
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1⁄2 tsp black pepper

5. Margarita

• 3⁄4 cup chicken broth
• 1⁄4 cup lime juice
• 1⁄4 cup tequila
• 2 tbsp orange juice
• 2 tbsp olive oil
• 2 tsp honey
• 1 tbsp taco seasoning
• 1 tsp cumin
• 1 tsp garlic powder
• 1⁄2 tsp cayenne pepper

6. Garlic Peppercorn

• 1 cup chicken broth
• 6 cloves garlic, minced
• 2 tbsp coarsely cracked black pepper
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 2 tsp onion powder
• 1⁄2 tsp salt

7. Lemon Herb

• 3⁄4 cup chicken broth
• 1⁄4 cup lemon juice
• Zest of 1 lemon
• 2 tbsp olive oil
• 1 tbsp dried parsley
• 1 tbsp dried oregano
• 1 tsp dried basil
• 1 tsp onion powder
• 1⁄2 tsp garlic powder

Best Woods for Smoking Turkey

Choosing the right smoking wood pairs nicely with your injection flavors. We recommend milder fruit or nut woods like:

• Apple – mildly sweet
• Cherry – fruity with hint of tartness
• Pecan – rich and nutty
• Maple – light smoke, sweetness
• Peach – sweet, delicate

Use these alone or mix a fruit wood with hickory, oak or mesquite for a touch more spice. Stay away from heavy mesquite smoke which can overpower the turkey.

Aim to smoke the turkey at 250-275°F for optimal moisture and tenderness. Monitor the temperature and smoke levels, spritzing with apple juice or broth if the surface seems dry. Smoke to an internal temp of 165°F in the breast and 175°F in the thighs.

Let the turkey rest 30 minutes before carving. We suggest serving with tangy barbecue sauce or other sauces complementing the injection flavors. Sliced smoked turkey also makes amazing sandwiches and soups later in the week.

Turkey Injection FAQs

If it’s your first time injecting a turkey, you likely have a few questions. Here are some common ones we get:

How much injection should I use?

Figure about 1 ounce of injection marinade per pound of turkey meat. A 15 lb turkey would need about 15 ounces of injection.

Can I only inject certain areas?

It’s best to distribute it evenly, but focus on the thickest parts of the breast and thighs if needed.

Does injecting replace brining?

Yes, injecting gives flavor and moisture so you can skip lengthy brining.

Can I brine AND inject?

We don’t recommend it – too much salt and liquid. Stick to one or the other.

Should I inject before or after rubbing?

Always inject first so the injection helps the rub penetrate deeper.

Can I reuse leftover injection?

Never reuse it – discard leftover marinade. Safety first!

How far in advance can I inject the turkey?

1-2 days before smoking is ideal for flavor absorption.

Injecting a turkey before smoking infuses incredible moisture and flavor into the meat. We hope these recipes inspire you to give it a try for your next smoked turkey feast! Let us know if you have any other questions.