- 1/2 cup unsalted butter
- 1/2 cup dry white wine
- 1/2 cup honey
- 1/4 teaspoon powdered rosemary or marjoram
- 1/4 teaspoon cinnamon
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
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, draw in some of the liquid and inject marinade into the meatiest parts of the bird. Slowly inject marinade and move over 2 inches and repeat the process throughout. Lightly blot away any spillage with paper towels.Season and cook as directed. Discard any remaining marinade that has come into contact with the raw turkey.
Calories: 765kcal | Carbohydrates: 76g | Protein: 1g | Fat: 61g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 163mg | Sodium: 792mg | Potassium: 136mg | Fiber: 1g | Sugar: 94g | Vitamin A: 1892IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg