Masala Injected Turkey

by Zarina
Masala Injected Turkey

LOOK AT THAT INJECTED MASALA!!!!  Whoever said the turkey was dry and bland????  This is the juiciest, most tender, flavourful turkey you will EVERRRR sink your teeth into!!  My masala turkey recipe will blow your mind, bursting with flavour no matter how you choose to cook it… oven, BBQ or rotisserie,  I’ve tried them all, and each time, it is NEXT LEVEL AMAZING!!

All the detailed instructions for bringing 32-48 hrs before cooking, for injecting 24 hours before cooking and on how to roast on the day are in the recipe.  Once you master this, you will never look back!

A flavour injector is an excellent investment that I promise you will not regret.  They are available on Amazon and from most kitchen shops… order one… it will change how you cook a chicken or Turkey forever.  I use the @biggreenegguk one, but loads are available for about £20 on Amazon.  I like the wide needle too, so all the little bits of garlic, herbs or ginger goodness get deep into the flesh of your poultry which is what flavours so incredibly.

TO BRINE OR NOT TO BRINE??  YES…. ALWAYS BRINE…. It means you have to be that little bit more organised, but it takes 20 minutes to prepare the brine and makes ALL the difference to the juiciness of the bird.  

Stay tuned for a reel I will share soon to see the video action shots of the bringing, the prep and the cooking!

Who’s trying this one??  I will LOVE to know if you give it a go!!

ThermoPro @thermopro.official – A meat thermometer 

Spices used from @ramanspiceuk

Masala Injected Turkey

Masala Injected Turkey

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 150g Sugar
  • 150g Salt
  • 4 Litres Water
  • 2 Pod Garlic bashed
  • 3 Oranges, zest peeled with a peeler and juice
  • 2 Lemon, zest peeled with a peeler and juice
  • 4 Star Anise
  • 1 tsp Coriander Seeds
  • 1 tsp whole peppercorns
  • 4 Bay leaves
  • 50g Bunch of mixed fresh herbs - rosemary, sage, thyme
  • 4” piece fresh ginger
  • Two cinnamon sticks
  • 2 Red Chillis
  • 2 Green Chillis
  • .
  • .
  • 2.5kg Turkey
  • 150g Butter, melted
  • 100ml Soya sauce
  • 50ml Worcestershire Sauce
  • 50ml Shaoxing Wine (Chinese wine)
  • 50ml Maggie Liquid Seasoning
  • 10ml Rice Vinegar
  • 0.5 tbsp Ginger, minced
  • 0.5 tbsp Garlic, crushed
  • 1.5 tsp Brown Sugar
  • 1.5 tsp Cumin powder
  • 1 tsp Chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Black pepper
  • 20 Rashers smoked streaky bacon
EQUIPMENT: Meat flavour Injector with a large/ wide capacity needle,
  • ThermoPro Meat thermometer probe to check the internal meat temperature



  1. In a large stock, the pot combines all of the brine ingredients and bring to a boil, frequently stirring to dissolve the salt and sugar, remove from heat and let cool to room temperature.
  2. Rinse the uncooked, defrosted turkey and pat dry
  3. Place the turkey into the stockpot (or transfer to a bucket that will fit in your fridge), making sure the brine fills the turkey’s cavity and covers it completely. If not, top-up with cold water.
  4. Refrigerate, 8-24 hours until ready to inject


  1. When ready to inject the turkey, remove turkey from brine, discard brine, thoroughly rinse inside and out for 5-10 minutes to remove the excess salt
  2. Pat the turkey with paper towels so it is scorched and place it, breast side up on a wire rack set in a roasting pan ready to inject
  3. Add all the marinade ingredients to a large bowl; melted butter, soya sauce, Worcestershire sauce, Shaoxing wine, Maggie liquid seasoning, rice vinegar, ginger, garlic, brown sugar, cumin powder, chilli powder, coriander powder and black pepper. Mix well until all combines.
  4. Insert the injector into the marinade, making sure the perforations are entirely submerged
  5. Pull back the plunger and fill the injector with the marinade
  6. To inject the turkey, insert the needle into the breast a few times and slowly push it into the opposite side, being careful not to rip the skin
  7. Inject the marinade slowly until you feel pressure pushing back. As you withdraw the needle, slowly inject more sauce to allow for even distribution of the flavours
  8. Don’t go too fast, or the built-up pressure will cause the marinade to squirt out at you. Then using the same method, inject the thighs, wings and legs a few times (if using a whole turkey)
  9. Try to work fast as the butter tends to start solidifying, making it harder to inject
  10. Rub some marinade all over the skin of the turkey, lift the skin of the breast meat and place some marinade in the pockets, don’t forget to rub some inside the cavity too
  11. If your injector has a smaller hole that doesn’t allow the ginger & garlic to pass through, strain the bits out and inject the bird with the strained liquid, you can then rub the ginger and garlic on the outside of the turkey as well as inside the cavity
  12. If you don’t own an injector, then follow the steps without injecting it
  13. Place the turkey in a roasting tin with a wire rack, cover with streaky bacon in a criss-cross pattern, secure the bacon to the turkey using toothpicks
  14. Cover the tray with foil and refrigerate the turkey overnight


  1. Preheat oven to Fan 170C/ 330F
  2. Insert the ThermoPro temperature probe into the turkey and set the internal temperature to 74C/ 165F. Cover loosely with foil
  3. Roast the turkey in the oven and keep basting the bird with the juices from the bottom of the pan a few times during cooking
  4. Keep an eye on the internal temperature (my 2.5kg Turkey took 2 hours to cook, but cooking times vary with different ovens)
  5. Half an hour before cooking time is finished, baste again, and remove the foil
  6. Remove the turkey from the oven when the internal temperature is 74C/ 165F, rest for 30 minutes under foil
  7. Carefully remove the toothpicks and the bacon, discard
  8. Carve the turkey and serve with all your favourite accompaniments and side dishes
  9. Enjoy!


190C/ 370F  - 170C/ 340F Fan

UNDER 4kg - 20 mins per kg plus 70 mins

OVER 4kg - 20 mins per kg plus 90 mins

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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