Wanting an awesome way to cook your turkey this year? This orange butter injected Thanksgiving turkey recipe is here to provide extra holiday taste and happiness! This is an easy turkey recipe that uses only 5 ingredients and can be cooked any way you like it. We used the Orion Cooker, but if you don’t have one, feel free to follow along in your oven!
When you inject a turkey, you’ll need a specialty injection needle, so make sure to mark that off your list early. If you don’t have one, check online or at the local grocery store. You’ll want to inject a few ounces of liquid in each thigh, leg, and breast to ensure a juicy bird. For the injection, you can go regular, or use the spicy Dan-O’s for a more “Creole-style” injection.
We stuffed our bird with onion and orange, but you can use any fresh herbs and veggies you have lying around. Fresh rosemary or parsley work great! The Orion Cooker uses a stand that gives us a little less room for stuffing than usual, but this part is up to you.
The Dan-O’s coating on the outside will provide a beautiful herb and spice coating that tastes delicious. That’s the fresh garlic, citrus, rosemary, and sea salt talking there! You can use the spicy if you’d like, and we promise you won’t kill anybody. It will be similar to a creole seasoning, which you’ll often find used on turkeys.
So, five ingredients, and that’s it! Were thankful for the Dan-O’s family for keeping the dream alive and reading our recipes. We hope you enjoy your Turkey Day!
- 2 Sticks of butter
- 1 large orange
- 1 medium onion
- 1 large turkey, roughly 16-18 lbs
- Bottle of original Dan-O’s Seasoning
- Melt butter in the microwave and squeeze the juice of half an orange into melted butter. Mix in about ⅛ cup of Dan-O’s Seasoning into the butter mix.
- With a long injection needle, inject the bird with an orange butter mix in breasts, thighs, and legs. Coat the entire exterior of the bird in Dan-O’s Seasoning
- Stuff the bird with other half of the orange, and one medium-sized onion. Pour the rest of the Dan-O’s butter inside or over the exterior of the bird
- Cook to an internal temperature of 160 degrees at the deepest part of the breast. Loosely cover with foil, and let rest for 30-45 minutes before
How would you change the recipe for an over night brine, also we’re doing a bone stuffed Turkey any suggestions?
Sorry meant non stuffed Turkey
If you do choose to brine and inject your turkey, you might want to take care that the bird doesn’t get too salty. This might include using unsalted butter for the injection, and also rinsing the turkey well once it gets out of the brine.
Dan-O’s Seasoning doesn’t use very much salt, but combining techniques (rub, injection and brine) can mean quite a bit of salt and we want some of the other flavors present.
Hope this helps!