Description 

Use Grilling Oil To Add Moisture and Flavor

Butter Flavor Solves the Turkey Problem. Garlic Butter Finishes the Sentence.

Grilling Oil Butter Flavor handles the richness. It gives you browned-butter taste that flows clean through a needle at any temperature — no clogging, no pooling, no wasted injection sitting on the cutting board.

Garlic Butter Grilling Oil adds roasted garlic to that equation. Same clean base. Same butter richness. But now there is a savory depth behind it that reads like garlic butter basting in a steakhouse pan — without a single solid that can foul a needle.

Garlic Hits First. Butter Carries the Finish.

The garlic is roasted, not raw — warm and mellow, the way garlic smells after an hour in a smoker, not the sharp bite of fresh cloves. The butter flavor rides behind it, rich and familiar, the same note that makes a holiday turkey smell like a holiday before the oven door opens. Together they inject a flavor profile that usually takes basting, brushing, and timing — and they do it in one pass with a clean needle.

On turkey, this is the injection for the cook who wants the bird to taste like it was rubbed with garlic butter and basted every hour — without the basting. On whole chicken, it builds a skin that tastes seasoned from the inside and a breast that stays moist through a high-heat roast. On pork loin, it adds a savory-butter depth that turns a lean cut into the best thing on the plate. On vegetables brushed before the grill, it is the difference between "nice zucchini" and "what did you put on these."

How to Use It

Inject cold or room temperature — this oil flows either way. Grid pattern across the breast and thighs. Space injection points about an inch apart. Go slow and let the oil fill the muscle.

Works as a grilling oil too — brush it on vegetables, grates, or poultry skin before direct heat. It handles high heat without smoking out and carries garlic-butter flavor onto anything it touches.

Pairs well with Bird Booster Original Injection for a two-stage poultry injection — Bird Booster handles the brine and the savory backbone, Garlic Butter Grilling Oil handles the richness and the roasted garlic finish. Together they inject what basting and praying over a dry bird cannot deliver.

One bottle injects approximately three to four whole turkeys or six to eight whole chickens.

How It Fits in the Kit

Grilling Oil Butter Flavor is the richness layer — clean butter flavor, no garlic, built for the cook who wants a golden bird and a simple flavor. That is the one for purists.

Garlic Butter Grilling Oil is the richness layer with depth — roasted garlic and butter together, built for the cook who wants the bird to taste like it required more effort than it did. That is the one for flavor chasers.

Different jobs. Same needle. Some cooks keep both.

Your Reasons to Buy

• MSG Free Zero Grams Trans Fat
• Suggest Use On: Beef, Pork, Chicken, Turkey, Fish, Wild Game, and Vegetables
• Application Process: Glaze for flavor and use during cook
• Preparation: Ready to use
• Made in a peanut free facility

Ingredients 

Soybean oil, hydroginated soy bean oil with lecithin, tbhq & citric acid added as preservatives, artificial flavor & color, garlic powder, dimethylpolysiloxane added as an anti foaming agent. Soy allergen