Title: Chef williams' cajun injector marinade
 Categories: Holiday
      Yield: 1 Servings
 
      1 qt Water
      1 oz Pepper sauce
      1 ts Garlic powder
  1 1/2 oz Onion juice
    1/2 c  Salt; * see note
      3 oz Worcestershire sauce
  1 1/2 oz Garlic juice
      1 ts Meat tenderizer
 
  Bring ingredients to a boil, simmer at least 15 minutes, cool
  completely, shoot into bird. Possible variations: white wine, cayenne
  pepper, celery salt, whatever you like. Figure on having a half-ounce
  of marinade per pound of turkey.
  
  NOTES : The Cajun Shop uses 1/2 cup salt, the equivalent of 8
  tablespoons or 24 teaspoons.  Using its formula, a 12 pound bird
  would take 6 ounces of the marinade, or about 4 1/2 teaspoons salt.
  If that's too much for you, cut back to taste. Recipe