Fried Turkey With Injector Marinade

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

10 OZ zesty italian salad dressing
2 TBS garlic powder
2 TBS Pickapepper sauce
3 TBS Louisiana Hot Sauce (Tabasco)
4 TBS Tony Chachere’s seasoning
4 TBS Worcestershire

Temperature: 325

This stuff is too hot for anybody but Louisiana coon-asses! Suggest that ½ the recipe be mixed with a milder, commercially available injector marinade (or even 1/3). Inject it into the meaty parts of the turkey thigh, breast and leg. Let it stand in refrigerator for several hours or even overnight.

Cook in a deep outdoor cooker filled 2/3 with peanut oil. Use a meat thermometer to get the oil to 325°. Submerge the turkey in the oil and keep the temperature at a constant 300°. Cook for 3-5 minutes per LB, plus and additional 5 minutes.

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