| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Bottle; (12 oz) Heinz Chile Sauce |
| 1/3 |
|
Bottle; (4 oz) Soy Sauce (pour Soy Sauce into empty chili bottle to 1/3 full) |
| 1/2 |
|
Bottle; (6 oz) White wine (pour wine into empty chili bottle to 1/2 full) |
| 3 |
|
Cloves Chopped Fresh Garlic; (or 3 to 4 teaspoons fresh chopped) (up to 4) |
| 2 |
ts |
Grated Fresh Ginger; (up to 3) |
| 5 |
|
Or 6 shakes Tabasco or other HOT sauce; (optional – does not make the bird .hot., just delicious) |
INSTRUCTIONS
Contrary to popular belief - Turkey can be moist & delicious.
Start 3 days before you want to cook your bird. (2 days is OK, 3 is better)
Blend all marinade ingredients together.
Place thawed turkey in a clean, un-scented, strong, plastic trash bag. Pour
Marinade inside & over turkey. Using a twist tie to seal the bag, squeeze
as much air out as you can. Roll the sealed bag around to coat the bird
thoroughly with the Marinade. Place the turkey back in the refrigerator.
Twice each day, roll the turkey around to re-distribute Marinade.
Roast at 325F, baste with Marinade while cooking. (expect 3 1/2 to 4 hours
for a 13 lb bird.) (Don't be afraid to hot smoke or roast in your Weber
Kettle, with wood charcoal. It will be to die for.) [If you plan to use the
turkey drippings to prepare a gravy, be advised that the Marinade may
overpower a gravy since it is so flavorful. It.s best to use it sparingly
to add flavor to a chicken bouillon or chicken stock based gravy.]
Posted to CHILE-HEADS DIGEST by "Stuart Daniels" <atco@ici.net> on Nov 23,
1998, converted by MM_Buster v2.0l.
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