Recipe By : Kurt Lucas
Serving Size : 1
Categories : Barbeque *Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Hungarian paprika [14 g]
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon granulated garlic
1 tablespoon ground passilla chile
2 teaspoons dry mustard
1 teaspoon roasted and ground cumin
1/2 teaspoon thyme
1/2 teaspoon oregano
1 1/2 tablespoons kosher salt
3 tablespoons cayenne pepper sauce
1 tablespoon Worcestershire sauce
1/4 cup cider vinegar [63 ml]
12 ounces chicken stock [336 ml]
12 ounces beer [336 ml]
Place the dry ingredients in a clean coffee grinder and grind until very fine. Place the liquid ingredients in a small saucepan and add the ground dry ingredients. Bring to a boil.
When it comes to a boil, remove from heat and let cool completely . Using a syringe with a large needle, inject the turkey every inch or so.
Do this 24 hours before cooking. After 24 hours you can cook >the turkey how you like, deep fried, smoked, roasted, etc. I think the deep fry method is best suited for this marinade.
Comments
Post a Comment