You don’t need a Wonderbra to enhance chicken and turkey breasts, but you do need one of the Best Meat Injectors. Rubs, mops, marinades, and brines deliver plenty of flavor to the surface of meat, but if you really want to get salt and flavor deep inside, the solution is injecting.
For home use, a sturdy specialty hypodermic will do. Look for a really sharp tip with holes in the sides of the needle so it won’t clog, a tight silicone gasket, a capacity of at least two ounces, and stainless steel construction, like the Premiala Meat Injector. Plastic eventually cracks, and brass, copper, and aluminum can react with salt. Competition cooks and caterers working with big batches may want to step up to a pump-style model like the NoCents 1 Gallon Injector.
The secret to injecting is to go easy. Aim for 1 to 2% salt, and stick to simple solutions like salt water, salted butter, or stock so your pork still tastes like pork. Below are our reviews of the best injectors to help you choose.
