| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Holiday | 1 | Servings |
INGREDIENTS
| 1 | qt | Water |
| 1 | oz | Pepper sauce |
| 1 | ts | Garlic powder |
| 1 1/2 | oz | Onion juice |
| 1/2 | c | Salt; * see note |
| 3 | oz | Worcestershire sauce |
| 1 1/2 | oz | Garlic juice |
| 1 | ts | Meat tenderizer |
INSTRUCTIONS
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 1/2 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 4 1/2 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@eden.com> on Nov 20, 1997
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