foolproofliving

0 Place the butter in a saucepan over medium heat and cook until just melted. Do not let it turn brown.
1 Off the heat, add the chicken stock, lemon juice, Worcestershire sauce, onion powder, garlic powder, and Kosher salt. Whisk until everything is incorporated. Let it cool for a few minutes. It doesn’t have to be cold, but rather just close to room temperature.
2 Place the injector tip into the butter mixture and pull the plunger back to fill the syringe. If the mixture separates, you can “agitate” the butter solution by plunging back and forth a couple of times to emulsify and incorporate all the ingredients.
3 Prior to injecting the bird, make sure that any air pockets in the syringe are removed. To do so, point the syringe upwards and gently push the plunger until all the air is extracte.
4 Using the injector, insert the tip at a 45-degree angle, distributing ¼ ounce per site at least 1 inch deep. You can start to pull the tip out as you slowly inject but do not force it. Stop the injection just before you reach the skin.
5 Continue this process throughout several areas of the turkey, including the wings, breast, thighs, and legs, for a total of 20 to 24 times. Don’t be tempted to massage or distribute the liquid because once it is injected, the solution will self-absorb as it rests in the fridge. If you see the solution escaping from a different pierced area, you should apply slight pressure using your finger so that the solution does not ooze out while you are injecting it into an adjacent area.
6 Cover it with stretch film and refrigerate for at least 4 hours, overnight or up to 36 hours.