Ingredients Jump to Instructions ↓

  1. 1 Chicken broth - (14 1/2 oz)

  2. 6 tablespoons 90ml Louisiana hot sauce

  3. 1 tablespoon 15ml Garlic salt

  4. 4 tablespoons 60ml Worchestershire sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put ingredients into a quart jar and mix. Optional: for a little more heat you can add any or as much of your favorite pepper juice Place lid on jar and shake well. Make sure all the garlic salt is dissolved. Inject 2/3 of the recipe in the turkey the night before to fry the next day. Thirty minutes before frying inject the last 1/3. Posted to the BBQ-List by Kent Wible on 25 Dec 1998


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