1/2 cup unsalted Butter
1/2 cup Extra Virgin Olive Oil
1/2 cup lemon/lime juice 50/50
1/4 cup Liquid Crab Boil concentrate
2 Tbs fine Onion powder
2 Tbs fine garlic powder
2 Tbs Cajun Seasoning ( find one that Salt is NOT the main ingredient) or make your own.
1 Tbs Tobasco or Louisiana Hot sauce
Melt butter in sauce pan and add everything else. Simmer untill all ingredients are well mixed.
Inject while still warm so butter does not turn to a solid again. And inject quick, the butter will solidify as soon as it touches the cold meat inside and clog the injector.
If there is a HEB near, go see if they have any of the cajun turkeys left. They are in a red & white package and are already injected to perfection. We've been using them for years. Last year they quit carrying them, but brought them back this year. I then rub them with some oil and cover inside & out with Tony's Creole seasoning and drop it in the Big Easy.