We use Louisiana hot sauce, butter, worchestershire sauce with some bay leaf. We put it in a pan and bring it to simmer-don't boil it-then drop a little jalapeno juice from squeezed jalapenos into. When it has simmered for about an hour we inject it generously into the turkey then deep cook it or bake it in the oven. Gives it a nice kick without overpowering anything. Some folks use Tabasco but when you cook Tabasco like that it just eliminates the vinegar and brings out the pepper which can be overpowering. I would always suggest more butter until you get the taste to your spice level.