Serves: 5
Total Calories: 227

1 pound butter
1/2 small bottle garlic juice
1/2 small bottle onion juice
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon hot pepper sauce
4 tablespoons fajita sauce
1 tablespoon cayenne pepper
1 teaspoon black pepper
1/2 cup white wine
1 teaspoon mustard

Preparation: Ingredients and amounts may be varied according to individual taste. Blend all ingredients (except broth) in a large sauce pan over low heat.

Add chicken broth to pan which will approximately double amount of mixture. Let simmer for 5 minutes then cool to room temperature.

Wash turkey thoroughly. Using a large syringe, inject cooled mixture into all meaty areas of turkey (breast, wings, drumsticks, thighs, etc.). Let marinate in refrigerator overnight.

To Cook: Heat 5 gallons of cooking oil (preferably peanut oil) to 300 degrees F. in deep fryer or large boiling pot (35 to 45 quarts). Lower whole turkey into hot oil SLOWLY and CAREFULLY. Cover pot checking oil temperature every few minutes maintaining a 280-310 degree range. Cook for exactly 3.5 minutes per pound of turkey weight (i.e., a 10 pound turkey will cook in 35 minutes).

As soon as time is up, remove turkey, wrap in aluminum foil. After at least 15 minutes, slice turkey as you would a baked one. Once you have tasted this, you will NEVER want to bake another turkey.

Nutritional Facts:

Serves: 5
Total Calories: 227
Calories from Fat: 213

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