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

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