Homemade Creole Butter Injection Marinade
This post may contain affiliate links. If you make purchase after clicking a link, I may receive a commission at no extra cost to you.
Are you looking for an injectable butter recipe full of cajun flavors? Look no further! My EASY injectable butter recipe will make your meat taste amazing.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for your support to help keep this site running!
Injectable Butter
I’m all about some moist & mouth watering meat.  And, one of the ways I make this happen is with my creole butter injection marinade.  Yes, I make it myself.
I use my homemade version in turkey, chicken, & pork – and it’s absolutely divine. It’s extremely easy to prepare, and it’s add quite the level of moistness & flavor in whatever you’re injecting it in.
In addition to brining, I use this on whole turkeys every time I make them (you don’t have to inject and brine your turkey – that’s just me). Â
Plus, I use it almost every time I make a roasted chicken or pork roast. You can find an injector for really cheap.  I actually bought mine at good ol’ Wal-Mart for about $3 bucks – and you can also find them for pretty cheap on Amazon as well.
Cajun Butter Ingredients
Here’s what you need to make this injectable butter recipe:
- melted butter
- Cajun seasoning
- garlic powder
And yes, that’s Phil Robertson’s cajun spice…. you know – the dad from Duck Dynasty. Â However, you certainly don’t have to have that same brand. It’s just what I happened to have on hand.
Here’s some other cajun/creole spice blends I have tried & liked.
- McCormick Perfect Pinch Cajun Seasoning
- Tony Chachere’s Original Creole SeasoningÂ
- Walker & Sons ‘Slap Ya Mama’ Cajun SeasoningÂ
- Zatarains Blackened Seasoning
You can also make your own Homemade Cajun Seasoning Spice Mix.Â
Click here for my Homemade Cajun Seasoning recipe.
Feel free to switch up the spices too if you don’t like cajun or creole seasonings! You could do all sorts of different flavors.
How do I make the injection marinade?
Combine the melted butter, garlic powder, & Cajun spice in a small bowl; whisk to combine. Â You will need 1 recipe for a roasting chicken or pork roast – and you will need a double recipe for a turkey.
Pull the handle of the injector towards you so the injection is ‘inhaled’ inside.
Now, inject your poultry or pork all over – and using different angles each time you inject as well to be sure your injection marinade gets all in your meat.
Don’t worry if you have a little spillage.  That’s perfectly normal.  That’s more of a flavor profile on the skin if you ask me 😉
Roast your poultry or pork as normal.
It makes for one MOIST, SUCCULENT, & FLAVORFUL piece of meat!! Â See?Â
HOMEMADE CREOLE BUTTER INJECTION MARINADE
Ingredients
- 1 stick of butter melted
- 1-2 tablespoons of Cajun seasoning depending on how much seasoning you want
- 1 tablespoon garlic powder
Instructions
- Combine all ingredients together in a small bowl; whisk to combine. Put the mixture into your injector, and inject your poultry or pork all over, and at different angles. Roast as normal.
- *Double this recipe for injecting a turkey!
oh that looks delicious! I have an injector but have never used it. maybe next week? 🙂
Does’nt Phil Robertson ‘s Cajun Spice have 290mg of Sodium per 1/2 Tsp.?
Don’t go thinkin’ this is a low sodium injection, by the way. Good ol’ Phil’s cajun spice has 290 mg of sodium per HALF teaspoon.
Not sure what I did wrong but I doubled the recipe for turkey and the cajun seasoning did not dissolve at all. The butter congealed as soon as it was injected it. So I rubbed the lumps of seasoning and butter into the skin. I should have waited until the turkey came to room temp to inject.. Plus doubling the seasoning was a disaster. It will NOT pass through the needle I pass on this one.
It was the temp of the turkey that caused this.
Seasonings cannot disolves only salt and sugar can. So ud want ti as tbis is hot and extracts the flavor. Pass through a sive to strain out the big stuff.. And same here ive never been able to inject melted butter without it hardening
Can I use this creole butter injection method on skin less chicken brearts?
Yup!
I am going to try this recipe
Chef Jeff
Tried this yesterday on a turkey we deep fried…got rave reviews…I did change it a bit…let the bird sit for about half an hour out of the fridge and added half a cup of chicken broth…used Tony Chachere’s creole seasoning….Injected easily with no clumping/congealing…fried up beautiful…will do this recipe again…and again
You used one half cup of chicken broth as well as the butter or instead of the butter?
added with the butter…i melted the butter added seasonings…added low sodium chicken broth
When did you inject the turkey before cooking it?
DO I NEED TO LET THE TURKEY GET TO ROOM TEMP BEFORE I INJECT IT
Hi all I used this for my fried Turkey it was great. You do have to strain the marinade before injecting it.well worth it.
Have made this many times and NEVER had to strain. Add a little smoke flavor or whatever you like! Love making injection sauces, so yummy!!
I always use apple cider (the kind with alcohol in it) with my melted butter and it stays melted. Don’t be too worried about keeping everything refrigerated, room temp is fine for a couple hours.
Can you grind the Cajun seasoning before injecting to allow it to pass through the injector easily?
You can