Cajun Marinade (For Injection)

Recipe Ingredients

2 tablespoons	30ml	Hungarian paprika
1 tablespoon	15ml	Cayenne pepper
1 tablespoon	15ml	Black pepper
1 tablespoon	15ml	White pepper
1 tablespoon	15ml	Granulated garlic
1 tablespoon	15ml	Ground passilla chile
2 teaspoons	10ml	Dry mustard
1 teaspoon	5ml	Roasted and ground cumin
1/2 teaspoon	2.5ml	Thyme
1/2 teaspoon	2.5ml	Oregano
1 1/2 tablespoons	22ml	Kosher salt
3 tablespoons	45ml	Cayenne pepper sauce
1 tablespoon	15ml	Worcestershire sauce
1/4 cup	59ml	Cider vinegar
12 oz	340g	Chicken stock
12 oz	340g	Beer

Recipe Instructions

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.

Source:
Kurt Lucas

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