Preparation:
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 quarts). 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 pound 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.
Once you have tasted this, you will NEVER want to bake another turkey. |
