| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | cn | Chicken broth |
| 2 | tb | Garlic juice |
| 1 | tb | Salt |
| 4 | tb | Louisiana Hot Sauce |
| 1 | tb | Cayenne pepper |
| 3 | tb | Worcestershire |
INSTRUCTIONS
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 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 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@horizon.hit.net> on Tue, 14 Jan 1997.
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