Smoked Turkey Injection Recipe

This Turkey Injection Recipe cooks great in your smoker and you can even use it for Grill Turkey Recipe. We love making smoker recipes because of the flavor and how tender the meat cooks.

Injecting the delicious marinade keeps the turkey juicy making it the best turkey you will ever make. If you wanting to change up your holiday turkey recipe, try these other delicious recipes – Blackstone Turkey Breast, Grilled Turkey Tenderloin, and Smoked Bone-In Turkey Breast.

Why This Recipe Works

I was amazed how flavorful our turkey came out of the smoker after injecting with this simple seasoning mixture. The turkey was seasoned throughout which made it so delicious.

If you had dry turkeys in the past, then this recipe is the one to make. You will never have to worry about dry turkeys again.  

Ingredients

Scroll to the bottom for the full recipe in the recipe card.

Seasoning Variations

Feel free to change the marinade spices or ingredients to what you prefer. Here are some delicious variations.

• Cayenne Pepper
• Thyme
• Oregano
• Cajun Seasoning
• Beer
• Honey
• Hot Sauce
• Worcestershire Sauce

Step by Step Instructions

• Step 1 – Pat the turkey dry with paper towels and place the turkey on a roasting pan or a baking sheet.

Step 2 – Melt the butter in a medium sized mixing bowl. Stir in low sodium chicken broth, lemon juice, onion powder, garlic powder, paprika and kosher salt and black pepper. 

Step 3 – Fill your meat injector with the butter marinade. Inject approximately 2 teaspoons of the marinade mixture into several spots throughout the body of the dry turkey with injection needle.  Inject the mixture into 15-18 different spots and pay extra attention to the breasts of the turkey as it can easily get dried out.  

Step 4 – The turkey will puff up as the mixture is injected under the skin and into the turkey. Then use your hands to rub the mixture into the turkey.  

Step 5 – Preheat smoker to 225 degrees. Place the entire pan with the turkey in the smoker.  Smoke the turkey for approximately 20-30 minutes per pound until the thickest part of the turkey reaches an internal temperature of 165 degrees Fahrenheit.

• Step 6 – Once the turkey has reached the internal temperature of 165 degrees F, remove it from the smoker.  Gently cover it with foil and let the turkey rest for 15-20 minutes.
• Step 7 – Then the turkey is ready to slice, serve and enjoy!

Expert Tips

• Meat Thermometer – Use an electric internal thermometer to make sure that the turkey has reached a safe temperature before enjoying it. 
• Covering the Turkey – Cover the turkey with foil or plastic wrap and refrigerate it to allow it to turkey injection marinade for at least 4 hours or overnight.  
• Room Temperature – Allow the turkey to sit at room temperature while the smoker is preheating so that the turkey can come to room temperature.  

Serving Suggestions

Smoking turkey has become my favorite way to cook our Thanksgiving turkey. The smoky flavor makes the best holiday turkey. Try these side dishes for a complete meal.

• Smoked Scalloped Potatoes
• Smoked Hasselback Potatoes
• Smoked Asparagus