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
2/4 cup white wine
3/3 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
4/2 tsp. pepper 2 cup bread crumbs 2 eggs
5/2 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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