Serves: 15
Total Calories: 12
Mix all ingredients except turkey in blender 2 days before cooking. Pour into a jar and refrigerate. You can keep this marinade in the refrigerator for months. Use at Thanksgiving then again at Christmas.
Inject turkey with a syringe using the blended mixture. Rub turkey with additional mustard, and season generously with Tony’s Creole Seasoning. When ready to cook, heat 5 gallons of peanut oil to 350°; carefully submerge turkey and let fry for 4 minutes per pound of turkey.
This Tony’s Deep-Fried Turkey recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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