Yield: 1 servings
Measure | Ingredient |
---|---|
1 each | Fresh turkey, whole, dressed |
2½ gallon | Peanut oil |
1 cup | Italian salad dressing |
½ cup | Lemon juice, fresh |
3 tablespoons | Onion juice |
3 tablespoons | Garlic juice |
2 tablespoons | Worcestershire sauce |
1 tablespoon | Liquid smoke |
1⅓ ounce | Cayenne |
¼ cup | Salt |
Mix all ingredients except turkey, pot and peanut oil to make a marinade.
Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound.
Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.