011022 Injectable Marinades Great for Deep Fried TurkeysOctober 20, 2001Opelousas, LA - A new line of Tony Chachere's Creole Injectable Marinades can provide delicious flavor to chicken, beef, pork or fish without having to marinate hours ahead of time. By injecting the marinade just under the surface, meats retain moisture, are more flavorful, and save hours of preparation time. Tony Chachere's is introducing six Injectable Marinades to complement its seasonings, boxed dinner and gravy mixes: Creole Roasted Garlic & Herb; Creole Butter and Garlic; Honey Bacon BBQ; Creole Butter and Smoky Jalapeno; Creole Butter and Bacon; all of which are great for beef, chicken, turkey, pork and fish. A sixth Injectable Marinade, Praline Honey Ham, works wonders for ham. See www.tonychachere.com . “We developed Injectable Marinades in response to requests from our customers,” explained Tony Chachere's president Don Chachere. “Ever since Tony Chachere published a recipe for deep fried turkeys using an Injectable Marinade in 1972, the idea has been brewing at Tony Chachere's. With the holidays right around the corner, now is the perfect time to make Injectable Marinades available, using the same delicious flavor profile as the other Tony Chachere's products,” said Chachere. The directions are simple: use the injecting device (included) to inject the marinade into all sides of the meat. The amount will depend on the type and size of meat. Season the outside of the meat with Tony Chachere's seasoning, then either bake, deep fry, microwave, grill, or smoke. The injection system allows the seasoning and flavor to be infused right into the meat for a wonderful taste. The kits are sold at retailing outlets that carry Tony Chachere's products at prices ranging from $3.99 and $4.59. The kits contain one bottle of marinade and one injector syringe, enough for many preparations.
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