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Deep Fried Turkey

By Peter Lenkefi

1 11-14 lb whole turkey 3 ts Lemon pepper
2/3 c Wishbone italian dressing 1 ts Onion powder
1/3 c Sherry the real stuff not c 2 ts Cayenne pepper
2 ts Garlic powder 5 ga Peanut oil


Mix all the ingredients wall and place in an injection syringe. If it
doesn't pass through the nedle holes you may have to strain the marinate.
Inject the marinate into all parts of the bird. Place the bird in a large
plastic bag and allow to disperse throughout the bird for at least 2 hrs.
Turn the bag and massage teh bird from time to time.
Optionally you can make a rub of the dry ingredients and rub over the
surface of the bird after the first hour of marinating.
Preheat the cooking oil in a kettle large enough to hold the entire
bird. to 350-375. Tie the legs of the bird together with wire. It helps
hold the bird together and provides a way to lift it in and out of the oil.
Carefully place the bird into the oil and fry 3 1/2-4 min per lb. You
should carefully time your cooking as each cooker has it's own
peculiarities. The resulting bird is tender and tasty and very juicy.



*Note: While not a BBQ dish, deep frying turkeys is definitely an outdoor cooking technique.


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