On Fri, 02 Dec 2005 22:36:15 GMT, sarah bennett
> wrote:

>Don S wrote:
>> When I began deep frying turkeys, I used store-bought marinades. Over
>> the years, I changed to a concoction of my own which turns out well.
>> However, I use garlic juice and onion juice which is pricey in the
>> stores.
>>
>> The last several years, I began running garlic and onions through my
>> juicer. The result is a marinade that has a more potent garlic / onion
>> flavor than the bottled versions.
>>
>> What is the difference between bottled juice and that I make from
>> fresh? Should I simmer the fresh juice to "tone it down"?
>>
>> Any suggestions are appreciated.
>>
>> Thanks!
>>
>> Don S
>
>dilute it?


I guess you mean use less of it and get the additional liquid volume
from other ingredients?

I've already cut the volume (recipe originally used 6 oz garlic juice
& 12 oz onion juice). I reduced it to 6 oz of each.

I usually do a bunch of birds once I buy the peanut oil & mix this up.
It's good for 6 turkeys.

Don S