Most grocery-store turkey has been injected with a salt solution at the factory and its label will say so. Even so, the breasts are so lean that the addition of fat can really help. You can goose up the richness by injecting oil into the breasts. Yes, that’s how Butterball got its name (the company no longer uses real butter).
Even after you have injected a brine, you can go back and then inject a small amount of oil. You can’t mix the oil with the brine since it just floats to the top. Canola oil or another neutral- flavored oil like corn oil is a good choice. Olive oil can be strong flavored. Melted butter hardens when it comes in contact with the cold meat, so it is not a good choice.
You can shoot up the turkey the day before or at the last minute before cooking. It won’t make a big difference. I usually inject only the turkey breasts because dark meat is moister and more forgiving than white meat, but you can give the dark meat a shot or two if you wish.
Makes enough for one 12-pound turkey
Takes 20 minutes
Pour the oil into a narrow container like a test tube so you can get the needle deep into the oil. Inject every inch or so as described on page 162. If there is any oil left, add it to the gravy. It has been contaminated by the needle, so do not save it for another use.