Fried Turkey

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Title: FRIED TURKEY
Categories: Poultry
Yield: 10 Servings

1 lb Butter
1/2 sm Bottle of garlic juice
1/2 sm Bottle onion juice
1 tb Worcestershire sauce
1 ts Lemon juice
1/2 ts Hot pepper sauce
4 tb Fajita sauce
1/2 c White wine
1 ts Mustard
1/2 cn Chicken broth

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 3.5
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. ---

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