| 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 |
t |
Grated Fresh Ginger, up to |
| 5 |
|
Or 6 shakes Tabasco or other |
|
|
HOT sauce optional – |
|
|
does |
|
|
not make the bird hot |
|
|
just delicious |
INSTRUCTIONS
3
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. Its 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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