Fried turkey
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Butter |
| ½ | small | Bottle of garlic juice |
| ½ | small | Bottle onion juice |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Lemon juice |
| ½ | teaspoon | Hot pepper sauce |
| 4 | tablespoons | Fajita sauce |
| ½ | cup | White wine |
| 1 | teaspoon | Mustard |
| ½ | can | Chicken broth |
Directions
Ingredients and amounts may be varied according to individual taste.
Blend all ingredients (except broth) in a large sauce pan over low heat. Add chicken broth to pan which will approximately double amount of mixture. Let simmer for 5 minutes then cool to room temperature.
Wash turkey thoroughly. Using a large syringe, inject cooled mixture into all meaty areas of turkey (breast, wings, drumsticks, thighs, etc.). Let marinate in refrigerator overnight.
To Cook: Heat 5 gallons of cooking oil (preferably peanut oil) to 300 degrees F. in large boiling pot (35 to 45 qts.) Lower whole turkey into hot oil SLOWLY and CAREFULLY. Cover pot checking oil temperature every few minutes maintaining a 280-310 degree range.
Cook for exactly 3½ minutes per pound of turkey weight (i.e. a 10 lb turkey will cook in 35 minutes) As soon as time is up, remove turkey, wrap in aluminum foil. After at least 15 minutes, slice turkey as you would a baked one.
Once you have tasted, you will NEVER want to bake another turkey.
From: BARRY STRITTMATTER
From: Pat Stockett Date: 07-04-95 (06:38) (19) (E)Cooking