- 4 1/2 cups water
- 7 tablespoons Creole seasoning (such as Tony Cachere's®)
- 4 tablespoons poultry seasoning (such as Chef Paul Prudhomme's® Poultry Magic)
- 2 tablespoons flavor enhancer (such as Accent®)
- 2 cubes chicken bouillon
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1/2 cup butter
- Combine water, Creole seasoning, poultry seasoning, flavor enhancer, bouillon, cayenne pepper, and garlic powder in a saucepan over medium heat. Bring marinade to a boil and cook for 3 minutes. Cool at least 1 hour.
- Return marinade to a boil, remove from heat, and allow to cool. Strain marinade through a cheesecloth-lined colander into a bowl and reserve seasonings. Return marinade to the saucepan over low heat. Add butter and heat until melted, 3 to 5 minutes. Remove from heat and allow to cool until safe to handle, about 20 minutes.
07/29/2019
recipepes.com
mama bevier's fried turkey njection, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
