Ingredients:

  • 4 ounces (115g) unsalted butter, melted
  • 1/2 cup (120ml) chicken broth, low sodium
  • 1/4 cup (60ml) Worcestershire sauce
  • 2 tablespoons (30ml) soy sauce, low sodium
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) hot sauce (such as Tabasco or Frank's RedHot), optional
  • 2 tablespoons (30ml) garlic powder
  • 1 tablespoon (15ml) onion powder
  • 1 tablespoon (15ml) dried sage
  • 1 tablespoon (15ml) dried thyme
  • 1 teaspoon (5ml) dried rosemary, crushed
  • 1 teaspoon (5ml) paprika
  • 1/2 teaspoon (2.5ml) black pepper, freshly ground
  • 1/2 teaspoon (2.5ml) salt, or to taste

Instructions:

  1. Melt butter in a saucepan over low heat or in the microwave until melted.
  2. In a medium bowl, whisk together the melted butter, chicken broth, Worcestershire sauce, soy sauce, apple cider vinegar, lemon juice, and hot sauce (if using).
  3. Add the garlic powder, onion powder, sage, thyme, rosemary, paprika, black pepper, and salt to the wet ingredients. Whisk until well combined and all spices are incorporated.
  4. Pat the turkey dry with paper towels. This will help the skin crisp up during roasting.
  5. Fill the turkey injector with the marinade. Inject the marinade deep into the breast, thighs, and legs of the turkey, spacing injections about 1-2 inches apart. Use the entire amount of marinade.
  6. Roast the turkey according to your preferred method, ensuring that the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  7. Let the turkey rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.