| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Wildgame, Fowl | 1 | Servings |
INGREDIENTS
| 1 | Wild 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. This is supposed to be a red-hot favorite. Try one. Recipe date: 12/23/87 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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