1½ TBS Worcestershire sauce
¾ C olive oil
½ C apple cider vinegar
½ C apple cider
1½ TSP balsamic vinegar
2 TBS honey
1 TSP black pepper
1 TSP dried basil
1 TSP dried oregano
1 TSP dried rosemary
1 TSP dried thyme
1 TSP dried sage
1 TSP dried marjoram
Prepare the day before.
Combine the dry spices and grind to a very fine texture (an el-cheapo coffee grinder works well for this). Add all of the ingredients to a small saucepan and simmer for 5 minutes. Allow to cool then pour into a sealed container and store in the fridge overnight. If using with a small injector needle, strain the mixture using several layers of cheesecloth. Before using, re-mix the ingredients well, shaking vigorously or using an immersion blender to create a smooth emulsion.
If injecting into a turkey or chicken, use as few injection punctures as possible (6 – 8), instead moving the needle around within the meat to different zones during each puncture. Be sure to at least inject the breast from below, aiming for the cavity between the breast tenderloin and the top of the breast itself.
If possible, inject 2-6 hours before cooking.