Spicy Turkey Injection and Basting Sauces

I forgot to take a picture of the turkey out of the oven. Too bad because it was beautiful; and tasted great to boot.



1 syringe for injection sauce

Injection Sauce:
1/2 cup water
1 Tbsp salt
1 1/2 tsp carlic juice or garlic salt
1 1/2 tsp hot pepper sauce
6 Tbsp lemon juice

Basting Sauce:1/2 cup butter
1/2 garlic clove
2 tsp all-purpose flour
1/3 cup water
3 Tbsp lemon juice
1 1/2 tsp sugar
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1/8 tsp hot pepper sauce

Combine injection sauce ingredients; fill syringe and inject into all meaty portions of turkey until skin is tight. (Inject slowly, withdrawing needle gradually to allow maximum juice retention.) Cover turkey loosely; refrigerate for several hours or overnight until time to cook the turkey.

While turkey cooks, prepare the basting sauce. Melt butter in a saucepan. Add garlic; cook and stir for several minutes. Stir in four; cook until bubbly. Remove from heat; add the remaining ingredients. Return to heat; cook until the mixture thickens and boils. Brush on the turkey about 15 minutes before it is done.