Ingredients
¼ cup (50 mL) fresh Basil leaves, chopped
3 tbsp (45 mL) Lemon Juice
1/2 tsp (2 mL) Cayenne (optional)
3 cloves Garlic, chopped
½ cup (125 mL) Butter
Directions
Rinse and clean the turkey. Remove the neck and giblets. Using cooking twine, loosely tie the bottom of the legs together. Over medium heat and in a small saucepan, melt the butter. Sauté the garlic in the butter for 3 minutes. Pour the butter and garlic in a blender. Add the cayenne, lemon juice and basil leaves to the blender and puree until smooth to create the Lemon-Basil infusion. Use a poultry/meat injector to inject the Lemon-Basil infusion in the meaty sections of the breasts, legs, and thighs. Roast or barbeque turkey as required, ensuring it's cooked to recommended internal temperature.
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