Yield: 1 Servings
Measure | Ingredient |
---|---|
1 can | Chicken broth |
2 tablespoons | Garlic juice |
1 tablespoon | Salt |
4 tablespoons | Louisiana Hot Sauce |
1 tablespoon | Cayenne pepper |
3 tablespoons | Worcestershire |
This batch is for one (1) turkey 11 to 15 Lbs.
Mix all ingredients and let dissolve to blend.
Inject your turkey at least 24 hours before cooking. Use about ⅔ of this batch for the first injection.
30 minutes before dropping' the bird in the hot grease inject the remaining ⅓ of this batch.
We fry turkeys at 350 degrees in Peanut oil (use to use vegetable oil.) A 11 to 15 pound turkey will take at least 45 minutes. You will need to use your own techniques for deciding when the turkey is done.
Playin around a couple weeks ago: We injected a turkey and then smoked it at 150 degrees for five hours, then reinjected and dropped it in the hot grease. It was very good for a combo smoked-fried turkey.
Posted to bbq-digest V5 #069, by "Kent Wible" <kwible@...> on Tue, 14 Jan 1997.