Fried Turkey
Yield
10 servingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
|
|
| ½ | bottle |
garlic
juice |
*
|
| ½ | bottle |
onions
juice |
*
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 4 | tablespoons |
taco sauce
|
* |
| ½ | cup |
white wine
|
*
|
| 1 | teaspoon |
prepared mustard
|
|
| ½ | can |
chicken broth
|
*
|
| 4 | pounds |
turkey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
|
|
| 0.5 | bottle |
garlic
juice |
*
|
| 0.5 | bottle |
onions
juice |
*
|
| 15 | ml |
worcestershire sauce
|
|
| 5 | ml |
lemon juice
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 6E+1 | ml |
taco sauce
|
* |
| 118 | ml |
white wine
|
*
|
| 5 | ml |
prepared mustard
|
|
| 0.5 | can |
chicken broth
|
*
|
| 1.8 | kg |
turkey
|
|
Directions
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.
Let marinate in refrigerator overnight. Heat 5 gallons of cooking oil (preferably peanut oil) to 300℉ (150℃).in large boiling pot.
Lower whole turkey into hot oil SLOWLY and CAREFULLY.
Cover pot checking oil temperature every few minutes.
Cook for exactly 35 minutes per pound of turkey weight.
After at least 15 minutes, slice turkey as you would a baked one.
