Page 55 - Turkey Book from Meathead

he deep-frying crowd likes to inject their meat with
Cajun spices, but we’re not fans. We think they are too strong and overpower the flavor of the turkey. And we like the flavor of turkey. Our biggest concern with turkey is keeping the breasts moist, and moisture comes in two forms, water and fat. We manage the water issue with dry brining, and not overcooking. Because modern turkey breasts have so little fat, we sometimes like to add richness and more moisture by injecting oil. Here's how you can butterball your own turkey (incidentally, Butterball never did inject butter):
You can inject melted butter but as soon as it hits the cold meat it clumps and clogs the needle. So wait until the meat is warmer than the melting point of butter which is about 90°F and inject then, during the cook. And yes, you can both dry brine and butterball the bird. Injecting forces fat in, and it squeezes into the spaces between the muscle fibers, not into the fibers. Salt, however, gets into the fibers. You only need to inject the breasts because dark meat rarely needs it.
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