What You Need:
- 1 (10 lb.) whole turkey, not self basing and thawed
- 2/3 C vinaigrette
- 1/3 C dry sherry
- 2 tsp. lemon pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- Canola oil
How to Make It:
- Place the vinaigrette and sherry into a large mixing bowl.
- Stir in the lemon pepper, garlic and onion powder and the salt.
- Strain the marinade through a sieve into a pot big enough to hold the turkey.
- Fill a marinade injector with the marinade and inject the turkey thighs and breast.
- Place the turkey into the remaining marinade.
- Place the pot into the refrigerator for at least 2 hours but no longer than overnight.
- Remove the turkey from the marinade and discard the marinade.
- The turkey should be placed in the fryer basket neck down.
- Add 8 gallons of oil to the fryer or as much as recommended by the manufacturer.
- Heat the oil to 375 degrees F.
- Place the turkey into the fryer being sure to check the oil temperature often to maintain 350 degrees.
- Fry the turkey 4 minutes per lb. or 40 minutes for a 10 lb. turkey.
- When the internal temperature reaches 170 degrees in the thickest part of the breast remove the turkey and allow it to drain well.
- Place the turkey on a platter and allow it to stand 30 minutes before carving.
Serves 10
When deep frying use only oils that have high smoke points such as canola, safflower or peanut oil. Deep frying can be dangerous so be sure to have a fire extinguisher near by and don't set the fryer on anything wooden or use it inside any building.