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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Bottle; (12 oz) Heinz Chile Sauce |
| 1/3 | Bottle; (4 oz) Soy Sauce (pour Soy Sauce into empty chili bottle to 1/3 full) |
| 1/2 | Bottle; (6 oz) White wine (pour wine into empty chili bottle to 1/2 full) |
| 3 | Cloves Chopped Fresh Garlic; (or 3 to 4 teaspoons fresh chopped) (up to 4) |
| 2 Teelöffel | Grated Fresh Ginger; (up to 3) |
| 5 | Or 6 shakes Tabasco or other Hot sauce; (optional - does not make the bird oehotoe, just delicious) |
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Contrary to popular belief - Turkey can be moist & delicious.
Start 3 days before you want to cook your bird. (2 days is Ok, 3 is better)
Blend all marinade ingredients together.
Place thawed turkey in a clean, un-scented, strong, plastic trash bag. Pour Marinade inside & over turkey. Using a twist tie to seal the bag, squeeze as much air out as you can. Roll the sealed bag around to coat the bird thoroughly with the Marinade. Place the turkey back in the refrigerator. Twice each day, roll the turkey around to re-distribute Marinade.
Roast at 325F, baste with Marinade while cooking. (expect 3 1/2 to 4 hours for a 13 lb bird.) (Don't be afraid to hot smoke or roast in your Weber Kettle, with wood charcoal. It will be to die for.) [If you plan to use the turkey drippings to prepare a gravy, be advised that the Marinade may overpower a gravy since it is so flavorful. ItÂ’s best to use it sparingly to add flavor to a chicken bouillon or chicken stock based gravy.]
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