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Fried Turkey
Yield: 10 servings

1 lb butter
1/2 sm bottle 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 can 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

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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