Thanksgiving is just around the corner so I thought I would share my recipe for my marinade the good people of Grosse Tete, LA taught me while I was their pastor.
This will be our 24th year of deep frying turkeys for the holidays. It's the only way to go.
Always cook outside of course and I cook in peanut oil at 350 degrees for 4 to 4 1/2 minutes per pound of bird. (I like my poultry completely done)
3 day before you are gonna fry thaw the turkey in cold water. When completely thawed place in large turkey size oven bag.
In a large bowl mix the following.
2-Large bottles of wishbone Italian salad dressing
1-8 oz bottle of Worchestire sauce
1-4 oz bottle of soy sauce
2-Large bottles of Tobasco red pepper sauce
1-small can of cayenne pepper
4 tablespoons of black pepper
2 crushed cloves of fresh garlic
Don't add salt there is plenty in the other ingredients
Mix thoroughly and pour in and on turkey and let marinade in the refridgerator for at least 48 hours before you fry.
Let the oil get to about 400 degrees before you drop the bird in. Slowly..................................
Be sure the marinade is fully drained from the bird before you drop.
It is awesome and not spicy hot at all !!
My sons also like to inject one with Tony Chatarans (sp) Garlic butter Cajun Injector so we always cook two slightly smaller birds cause I like mine without the injection.
Any questions feel free to ask
Mike
