| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | cn | Chicken broth |
| 3 | oz | Garlic oil |
| 1 | tb | Salt |
| 4 | tb | Louisiana Hot Sauce |
| 1 | ts | Cayenne pepper |
| 3 | tb | Worcestershire |
INSTRUCTIONS
This batch is for one (1) turkey 11 to 15 Lbs. Technical Note: Quantities are not measured precisely. Mix all ingredients. Inject your turkey at least 24 hours before cooking (48 hrs better). Use about 2/3 of this batch for the first injection. 30 minutes before dropping' the bird in the hot grease inject the remaining 1/3 of this batch. We fry turkeys at 350 degrees in vegetable oil (approximately 4 gallons). I have heard of using peanut oil, but have never tried it. 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. Posted to bbq-digest V4 #58 Date: Mon, 25 Nov 1996 20:46:32 -0600 From: "Kent Wible" <[email protected]>
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