On Line Cookbook

Deep fried turkey

Recipe Information
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!