Turkey Injection Marinade for Deep Frying in 15 Minutes

Instructions:

1. In a small saucepan over medium low heat, add 1 cup low sodium chicken bone broth and 1/2 cup unsalted grass fed butter. Stir gently as the butter melts to ensure it doesn't separate or boil.
2. Whisk in 1 tbsp Worcestershire sauce, 1 tbsp fine sea salt, and 2 tbsp fresh lemon juice. Note: Make sure the lemon juice is strained to remove any pulp that could clog the needle.
3. Add 1 tbsp fine garlic powder, 1 tsp fine onion powder, 1 tsp smoked paprika, and 1/2 tsp finely ground dried thyme. Whisk vigorously until no clumps remain.
4. Allow the mixture to simmer for 2 to 3 minutes. Note: This heat activates the dried spices, releasing their oils into the butter base.
5. Remove the pan from the heat and let the liquid cool for about 5 minutes. It should be warm to the touch but not boiling, as extremely hot liquid can cook the meat prematurely and prevent the butter from staying emulsified.
6. Pour the mixture through a fine mesh strainer into a clean jar or bowl. Discard any solids left in the mesh. This step is the most important part of the whole process.
7. Draw the warm liquid into your meat injector syringe. Ensure there is no air trapped in the barrel by holding it needle side up and pushing the plunger slightly until a drop of liquid appears.
8. Starting with the breast, insert the needle at an angle. Push the plunger slowly while pulling the needle out. Watch for the meat to plump up significantly.
9. Repeat the process for the thighs and legs. Because the dark meat is more flavorful, you can use less liquid here, but it still helps with overall moisture.
10. Wipe away any excess liquid that has leaked out of the entry holes. Let the turkey sit for at least 30 minutes before roasting to allow the salt to begin its work on the proteins.