| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Fowl, Turkey |
1 |
Servings |
INGREDIENTS
| 1 |
|
Fresh turkey, whole, dressed |
| 2 1/2 |
ga |
Peanut oil |
| 1 |
c |
Italian salad dressing |
| 1/2 |
c |
Lemon juice, fresh |
| 3 |
tb |
Onion juice |
| 3 |
tb |
Garlic juice |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Liquid smoke |
| 1 1/3 |
oz |
Cayenne |
| 1/4 |
c |
Salt |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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