Deep-fried turkey
1 servings
Ingredients
| Quantity | 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 |
Directions
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.