| 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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