Injector Sauce For Poultry And Cajun Rub Recipes
CAJUN FRIED TURKEY INJECTION SAUCE
Nothing flavors your turkey or other poultry better than injecting the marinade deep into the meat. This is a very easy recipe--enjoy!
Provided by Pokey in San Antonio
Categories Cajun
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all and let dissolve to blend.
- Inject your turkey (or what ever) at least 24 hours before cooking.
- Bake, fry, smoke, or grill your bird.
Nutrition Facts : Calories 111.6, Fat 2.9, SaturatedFat 0.7, Sodium 9901.8, Carbohydrate 15.1, Fiber 1.6, Sugar 7.3, Protein 7.1
INJECTOR SAUCE FOR POULTRY AND CAJUN RUB
This two-in one recipe is from my all-time favorite grilling cookbook: "How to Grill"; by Stephen Raichlen. Submitted by request.
Provided by Fauve
Categories Sauces
Time 15m
Yield 12-14 lb. turkey
Number Of Ingredients 14
Steps:
- INJECTOR SAUCE- Combine chicken broth butter, lemon juice and rub in a saucepan and cook over medium heat, just until butter is fully melted.
- Taste, adjust seasoning to your taste, if necessary.
- Let mixture cool to room temperature before loading turkey injector or kitchen syringe.
- Follow injector and/or recipe directions to inject poultry with sauce before grilling.
- CAJUN RUB- Combine all ingredients (under"Cajun Rub") into a mixing bowl and stir or use hands to mix thoroughly.
- Store this in an airtight container away from heat or light will keep for at least 6 months.
- (**Asidefrom being a vital part of injector sauce, this rub also lends a Cajun accent to anything you sprinkle it on; especially chicken, steak and seafood. Use 2 to 3 teaspoons per pound of meat.).
Nutrition Facts : Calories 40.6, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 2411.4, Carbohydrate 2.9, Fiber 1.4, Sugar 0.5, Protein 0.8
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