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Ingredientes
- 1 quart Water
- 1 ounce Pepper sauce
- 1 tsp Garlic pwdr
- 1 1/2 ounce Onion juice
- 1/2 c. Salt, * see note
- 3 ounce Worcestershire sauce
- 1 1/2 ounce Garlic juice
- 1 tsp Meat tenderizer
Direcciones
- Bring ingredients to a boil, simmer at least 15 min, cold completely, shoot into bird. Possible variations: white wine, cayenne pepper, celery salt, whatever you like. Figure on having a half-oz of marinade per lb. of turkey.
- NOTES : The Cajun Shop uses 1/2 c. salt, the equivalent of 8 Tbsp. or possibly 24 tsp.. Using its formula, a 12 lb. bird would take 6 ounces of the marinade, or possibly about 4 1/2 tsp. salt. If which's too much for you, cut back to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1256g | |
| Calories 227 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57661mg | 2403% |
| Potassium 1160mg | 33% |
| Total Carbs 53.12g | 14% |
| Dietary Fiber 2.9g | 10% |
| Sugars 24.34g | 16% |
| Protein 5.14g | 8% |
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