Injector Sauce For Poultry And Cajun Rub Recipes

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CAJUN FRIED TURKEY INJECTION SAUCE



Cajun Fried Turkey Injection Sauce image

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

1 (10 ounce) can chicken broth
2 tablespoons garlic juice
1 tablespoon salt
4 tablespoons louisiana hot sauce
1 tablespoon cayenne pepper
3 tablespoons Worcestershire sauce

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



Injector Sauce for Poultry and Cajun Rub image

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

1/2 cup chicken broth (preferably homemade)
3 tablespoons butter
2 teaspoons lemon juice
coarse salt, if desired
1/4 cup coarse salt
1/4 cup paprika
1 tablespoon dried garlic
1 tablespoon onion flakes
1 tablespoon dried thyme leaves
1 tablespoon dried oregano
1 tablespoon black pepper
2 teaspoons white pepper
1 -2 teaspoon cayenne pepper
1 teaspoon bay leaf powder

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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