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

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?

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

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

Don S wrote:
> 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?
>


yes. like water or OJ or what have you.

> 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


--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

On Fri, 02 Dec 2005 22:33:46 GMT, Don S > wrote:

>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"?

how about simply diluting with water? Are you injecting the marinade
all over the bird or just in the breast? You may get better results
injecting in six or more postions with a diluted marinade...

Bill

On Sat, 03 Dec 2005 09:44:36 -0500, Bill >
wrote:

>On Fri, 02 Dec 2005 22:33:46 GMT, Don S > wrote:
>
>>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"?
>
>how about simply diluting with water? Are you injecting the marinade
>all over the bird or just in the breast? You may get better results
>injecting in six or more postions with a diluted marinade...
>
>Bill
>
>

I'm injecting the bird in about 10 positions with as few needle
insertions as possible. My marinade has plenty of other liquids to
dilute the garlic & onion juices, they just overpower the others.

It seems that fresh garlic/onion juice is stronger than bottled. If
so, I need to use even less and replace the liquid loss with an
increased amount of some of the other liquids (beer, chicken stock,
tabasco, etc.).

Don S