Description:

A marinated, deep friend turkey

Source:

Desiree

Serves/Makes:10

Ingredients

• 1 (10-12 lb) turkey
• 2 cups (475 ml) water
• 3 Tablesppons salt
• 3-1/2 tbsp (50 ml) red pepper
• 2-1/2 tbsp (35 ml) garlic salt
• 2 tbsp (30 ml) onion powder
• 1-1/2 tbsp (20 ml) celery salt
• 1 tbsp (15 ml) black pepper
• 3 quarts (2850 ml) apple juice
• 3 cups (700 ml) red wine
• 1-1/2 cups (350 ml) Worcestershire sauce
• 1/2 cup (125 ml) lemon juice concentrate
• 1/4 cup (60 ml) liquid smoke
• 3 tbsp (45 ml) soy sauce
• 3 gallons (11.4 ltr) peanut oil

Preparation

• In a medium-size saucepan, combine water and all dry ingredients.
• Use a whisk to blend.
• Brink to a rolling boil. Remove from heat and allow to cool to room temperature.
• Pour into large container (10-12 quarts).
• Add remaining ingredients, except oil, to make marinade.
• Stir until thoroughly mixed.
• Place turkey in marinade and refrigerate for 24-36 hours. Turn turkey every 8 hours.
• Fill a 24-quart stock pot half full of peanut oil. There should be enough oil to completely submerge bird, but container should not be more than half full.
• Heat oil to 325 degrees (175 C.) (an accurate thermometer is necessary.)
• While oil is heating to desired temperature, rinse turkey to remove any excess marinade.
• Let turkey drain. Pat dry with paper towels.
• Tie drumsticks together with heavy wire (coat hanger works well.)
• Hook wire around drumsticks for a holder.
• Hold end of wire and slowly lower turkey into hot oil.
• Once the turkey has been submerged increase heat until oil reaches 270 degrees (125 C.).
• Turkey will require approximately 4 minutes cooking per pound.
• Temperature should remain constant at 270 degrees (125 C.).
• Turkey will float when cooked.

Comments

This recipe comes from a cookbook entitled "Dinner On The Ground". I've never tried it, as I'm not much for fried foods, but I remembered it because it was so unusual. Good luck!