First, why is brown sugar important? Well, it certainly will aid in boosting the texture of your meat. Brown sugar creates more moisture than white sugar, which means more tender, juicy meat. When it comes to which type of brown sugar to use, you have some options. While light brown, dark brown, muscovado, and turbinado each serve their purposes, you’ll want to go with either a light or a dark brown. Both sugars are interchangeable, so you can use either one. Dark brown will give you a more molasses-like appeal, which is great for barbecue foods. However, light brown is also great for sauces and goes well with savory foods. Choose one, or mix them up.
You’ll also want to add some other ingredients to your brown sugar to help broaden and boost the flavor. Make sure you use some water and mustard. Dijon is a great choice, but you can also go with spicy mustard for some added zing. You can also consider adding some more spices like cayenne pepper or ground garlic to diversify the taste. There’s no rule here, so try a few. When you inject your turkey, be sure to switch up the angles, and don’t be afraid of filling each hole a few times. This will ensure it absorbs into the meat and fills your turkey with flavor.