Deep Fat Fried Turkey
Fried Turkey Breast
Fried Turkey



Deep Fat Fried Turkey

1 sm. (8 to 10 lbs.) turkey
4 oz. onion juice
1 Tbsp. garlic juice
2 Tbsp. prepared mustard
2 Tbsp. Worcestershire sauce
1/2 bottle Louisiana hot sauce
1 Tbsp. liquid smoke
1/4 cup white wine
1/3 cup Tony's seasoning

Combine all ingredients and inject into turkey. Combine 2 tablespoons
Tony's seasoning and 2 tablespoon mustard and rub over turkey and place in
plastic bag overnight. Place grease in large pot, will take 3 to 5
gallons. Grease should not be as hot as you fry fish. Fry about 1 hour;
cook about 4 minutes per pound.



Fried Turkey Breast

1 turkey breast
1 cup all-purpose flour
1 Tbsp. paprika
4 tsp. salt
1/2 tsp. pepper
2 cup bread crumbs
2 eggs
1/2 cup milk

Heat 1 inch salad oil to 370 degrees. Cut turkey into strips. Combine
flour, paprika, salt and pepper in bowl - and bread crumbs in another. Mix
eggs and milk. Dip turkey in flour mix, then egg mix, then bread crumbs.
Fry a few pieces at a time about 3 to 5 minutes, until tender. Drain on
paper towels.



Fried Turkey

1 whole frozen turkey, thawed
1 jar Cajun spices OR poultry seasoning

Wash turkey and remove neck, liver and gizzard. Sprinkle the spices on
turkey, inside and out. Use the whole jar. Place the turkey in a plastic
garbage bag and refrigerate overnight. The next day, put cooking oil in an
outdoor fish cooker. When the oil is hot, place the whole turkey in the
hot oil. Fry 4 minutes per pound of turkey. Remove, drain on brown paper
bag, slice and serve. Delicious!


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