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Mo-Fr: 6:30am-7pm, Sat: 7am-7pm, Sun: 8am-7pm

by Chef Jason from 5280 Culinary

Looking for another great insurance policy for moisture and flavor?  Try this injection solution on turkey, pork or chicken.  It adds great flavor and moisture and gives you a leg up on the competition.

How To Inject A Turkey

Print These Tips Here for Chef J’s Turkey Solution

Yield: 1 Turkey, 2 Chickens or 10# of Pork

Prep time: 5 Minutes

Cook time:  5 Minutes


Measure   Ingredient                                               

¼ lb                Butter, Salted                                                                     

1.5 Cups        Stock, Chicken                                                      

Taste              Rub a Dub, 5280 Culinary Rub – 4 Tbsp     

Cooking Directions

  • Add 1.5 Cups of chicken stock to the Basting Bowl/Pot
  • Add the butter and season to taste with Rub A Dub
  • Heat until butter just melts and remove the basting pot from the burner
  • Allow to cool slightly on the counter
  • When ready draw the solution into the injector and inject into the protein in many different locations
    • Inject slowly to allow the butter to cool and stay inside the meat
  • For lower sodium injection use – low sodium stock and unsalted butter
  • For Bayou injection use Bayou Dust instead of Rub a Dub
  • Discard leftover solution
  • Cook proteins immediately

Grills / Grill Gear Used

For more tips, go to

Published: 3/2/2020



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