ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Fresh turkey, whole, dressed |
| 2 1/2 x ca. 4 Liter | peanut oil |
| 1 Tasse | Italian salad dressing |
| 1/2 Tasse | Lemon juice fresh |
| 3 Esslöffel | Onion juice |
| 3 Esslöffel | Garlic juice |
| 2 Esslöffel | Worcestershire Sauce |
| 1 Esslöffel | Liquid Smoke |
| 1 1/3 x ca. 30 g | cayenne pepper |
| 1/4 Tasse | salt |
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Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.
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