Easy, Juicy Thanksgiving Turkey with Primal Kitchen's Avocado Oil and Vinegar Vinaigrette & Marinade -

The bane of many American home cooks’ existence on the fourth Thursday of every year, the Thanksgiving turkey can evoke anxiety-riddled dreams days before the feast, cause smoky backyard fires when deep-fried carelessly, and be a lackluster, dry, and tasteless centerpiece when not prepared and cooked properly. Whether it’s a family affair or friendsgiving, every cook hopes to barge out of the humid, war-torn battlefield that was once a kitchen to present a bronzed, shiny bird with crackled, tan skin and moist, tender meat, place it on the dining table, savor the gasps and applause from ravenous guests, then collapse into a chair to chug a glass of chardonnay.

Save yourself the turkey drama this year and any frantic calls to turkey hotlines (yes, this is actually a thing) by learning this easy injection method. This recipe used a meat injector syringe to add Primal Kitchen’s acidic, herby, and well-seasoned Avocado Oil & Vinegar Vinaigrette to the interior of the turkey, and slathered the bird in room-temperature melted butter to ensure even browning and plenty of moisture. This turkey cooking method doesn’t include adjusting oven temperatures, helicopter babysitting and basting in timed increments (only one round of basting with melted butter recommended in the last hour of roasting for our method), or flipping a half-cooked, dripping bird inelegantly in the roasting pan.

You might feel a bit like a mad scientist, plunging vinaigrette into the turkey, but it beats brining the bird for a day or two in a ridiculously large container that doesn’t fit in the refrigerator. Get that needle, buy the bird and two bottles of Primal Kitchen’s Avocado Oil & Vinegar Vinaigrette.