Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Butter
     1/2  small Bottle  garlic juice
     1/2  small Bottle  onion juice
  1         tablespoon  Worcestershire sauce
  1           teaspoon  Lemon juice
     1/2      teaspoon  Hot pepper sauce
  4         tablespoon  Fajita sauce
  1         tablespoon  Cayenne
  1           teaspoon  Black pepper
     1/2           cup  White wine
  1           teaspoon  Mustard
     1/2           can  Chicken broth

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.

Nutritional Information:

3394 Calories (kcal); 370g Total Fat; (97% calories from fat); 8g Protein; 9g Carbohydrate; 994mg Cholesterol; 4411mg Sodium