Chef williams' cajun injector marinade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Water |
| 1 | ounce | Pepper sauce |
| 1 | teaspoon | Garlic powder |
| 1½ | ounce | Onion juice |
| ½ | cup | Salt; * see note |
| 3 | ounces | Worcestershire sauce |
| 1½ | ounce | Garlic juice |
| 1 | teaspoon | Meat tenderizer |
Directions
Bring ingredients to a boil, simmer at least 15 minutes, cool completely, shoot into bird. Possible variations: white wine, cayenne pepper, celery salt, whatever you like. Figure on having a half-ounce of marinade per pound of turkey.
NOTES : The Cajun Shop uses ½ cup salt, the equivalent of 8 tablespoons or 24 teaspoons. Using its formula, a 12 pound bird would take 6 ounces of the marinade, or about 4½ teaspoons salt. If that's too much for you, cut back to taste.
Recipe by: The Cajun Shop
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherry Zeiss <zeiss@...> on Nov 20, 1997