Title: Chef Williams' Cajun Injector Marinade
Categories: Holiday
Yield: 1 Servings

1 qt Water
1 oz Pepper sauce
1 ts Garlic powder
1 1/2 oz Onion juice
1/2 c Salt; * see note
3 oz Worcestershire sauce
1 1/2 oz Garlic juice
1 ts Meat tenderizer

Bring ingredients to a boil, simmer at least 15 minutes, cool completely,
shoot into bird. Possible variations: white wine, cayenne pepper, celery
salt, whatever you like. Figure on having a half-ounce of marinade per
pound of turkey.

NOTES : The Cajun Shop uses 1/2 cup salt, the equivalent of 8 tablespoons
or 24 teaspoons. Using its formula, a 12 pound bird would take 6 ounces of
the marinade, or about 4 1/2 teaspoons salt. If that's too much for you,
cut back to taste.
Recipe by: The Cajun Shop

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherry Zeiss
on Nov 20, 1997