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- A marinated, deep friend turkey
- 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
- 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.
- 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!
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