This Honey and White Wine Turkey Injection Marinade will add a subtle sweet and savory flavor to you turkey, while keeping it moist.
Do I need to use a turkey injection marinade?
Large turkeys, meaning turkeys over 15 pounds, have quite a bit of mass. Breast meat, in particular, benefits from a little extra moisture. This honey and white wine turkey injection marinade imparts a subtle sweet buttery flavor and will help keep the meat moist during the cooking process.
What you’ll need:
Butter: We recommend using unsalted butter for this recipe. This way, if you decide to brine your turkey, you won’t be adding any extra salt.
Wine: This recipe calls for dry white wine. We recommend using either Chardonnay or a Pinot Grigio. The chances are that you will be cooking a turkey for the holidays, so the rest of the wine left in the bottle won’t be wasted.
Honey: Look for raw or pure honey for this recipe. If you don’t have honey on hand, substitute with real maple syrup, agave, or brown rice syrup.
Salt: If you plan to brine the turkey, remove the salt called for in this recipe.
Turkey: Obviously, you will need to turkey! However, it is important to use this injection marinade in a thawed, raw turkey. According to the USDA, the best way to thaw a frozen turkey is in your refrigerator. It will take up to 24 hours to thaw 4-5 pounds of mass, so if your turkey is 12 pounds, plan on 3 days in the refrigerator. If it is 20 pounds, plan on 4-5 days. Set the turkey on the lowest level of your refrigerator, away from other foods. You can also thaw your turkey using cold water or your microwave. Read more about it HERE.
How to use a turkey injection marinade:
Draw some of the injection marinade into the syringe. Slowly inject a little at a time into the breast, thigh, and drumstick areas. There might be some flow back, especially if you are injecting too much liquid. Blot it away with a paper towel, and continue working. Normally, injection marinades are applied about 30 minutes before you plan to cook the bird. You can certainly inject the turkey an hour or two beforehand, but make sure to place the bird back in the refrigerator. Discard any remaining marinade that has come into contact with the injector and the raw turkey for food safety reasons.
Honey and White Wine Turkey Injection Marinade
- 1/2 cup unsalted butter
- 1/2 cup dry white wine
- 1/2 cup honey
- 1/2 teaspoon salt (omit if you’ve brined the turkey)
- 1/2 teaspoon white pepper
- 1/2 teaspoon cinnamon
- Melt butter in a medium saucepan. Add wine and honey. Cook over low heat for 2-3 minutes until mixture is well combined. Add remaining ingredients, stir through, and remove pan from the heat. Let the mixture cool to room temperature before using.
- If you are planning to use this mixture as an injection and baste, then reserve half of it for later.
- Using a meat injector, inject marinade into the meatiest part of the bird. Season and cook as directed.
- Discard any remaining marinade that has come into contact with the raw turkey.
Not the Turkey Injection Marinade you were looking for? Try my list of the Best Turkey Injection Marinades.
Need an Injector for the Honey and White Wine Turkey Injection Marinade?
The Ofargo Marinade Injector is a classic style syringe. The marinade is sucked up through the needle and then pushed back into the meat. The needle on this model is large enough that it shouldn’t clog. Still, make sure that your marinade is near water thin. It is an inexpensive unit that you can purchase for around $10. It is dishwasher safe and durable enough to last for several years. The volume on this injector is small, but it will handle most jobs for a single-family.