Description
This is a delicious injection recipe that works perfectly for your Holiday turkey, but I use it often for roasted or smoked chickens when I cook in the fall.
Ingredients
Scale
- 1/2 cup butter
- 1 cup chicken stock or 1 cup prepared Melissa’s Poultry Brine
- juice from 1/2 lemon
- 1 tsp dried sage
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
Instructions
- In a saucepan, heat all ingredients until butter is melted and spices are incorporated. All to cool down. Before it thickens too much, inject poultry in thighs, legs, breasts, and along the breast bone. Allow to sit for 1 hour before cooking.