Marinade for Flyin’ Turkey, or Flyin’ Chicken Leg-quarters
In a blender/food processor combine all ingredients and blend until smooth.
2 small onions (chopped coarsely)
3 cloves garlic (chopped)
1 teaspoon Fat Larry’s Powdered Fire
1 teaspoon thyme leaves
1 teaspoon marijuana shake (or ground bud)
1/2 cup white wine vinegar
1 cup marijuana infused vermouth
1/4 cup marijuana olive oil
2 Tablespoons lemon juice
1/2 teaspoon grated lemon zest (finely chopped peel, only the orange part of peel)
Makes about 3 cups marinade. I like to let the flavors mingle a bit before using, so put in ice box an hour or so before using.
Using a Cajun Injector Needle I will inject marinade into the turkey, in the joint between the drum and thigh, next to leg bone, back bone of the breast, under skin, and bake as normal. Basting turkey from time to time with marinade, remove foil for last 30 minutes of baking. I bake the un-stuffed turkey for 2 1/2 hours on 275 degrees, turn up the heat to 300 for the final 1/2 hour to brown skin.
Chicken leg & thigh pieces are excellent also, inject marinade into joints, and under skin. Bake 40 minutes in 275 degree, then dip in marinade and finish on grill, I like to use fruit tree branches (apple, cherry, peach) and pecan chips, soaked over night in water, then added to grill for smoke flavor.
Beware of these flyin’ cooked birds! Even a leftover turkey sandwich gets um flyin’ again!
On da phat side!
PS: This marinade is also good for chicken fajitas marinade, just add mo’ FLPF and/or Tabasco Sauce, some oregano, cilantro, and marinate your chicken in marinade over night.
PS#2: I use different marinades for each meat that I use, pork, beef, shrimp, seafood, poultry (this recipe), wild game. These marinades will all be posted, for your enjoyment this grillin’ season.
PS#3: I know Granny Green, some of us get to grill out doors all year long, you are lucky! Although it is a fun challenge to grill out doors in a winter storm, and you should try it sometime Granny! I’ll loan you a hat and apron!