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Hambonz' Fried Turkey
Harold Hambrick
Ingredients
3-gal. Peanut Oil
1-tbl. Cajun Seasoning
3-oz Garlic Juice
3-oz Onion Juice
8-10-oz Water
1-tsp Dry Mustard
or 1-tbl of Yellow Mustard
10-12-lb Turkey
Tabasco Sauce to taste
Salt and Pepper to taste

Preparation
Clean and dry thawed turkey completely – inside and out. Remove neck and giblets. Trim excess fat.

Prepare a marinade by mixing all ingredients (garlic juice, onion juice, salt, pepper, Cajun seasoning, mustard, Tabasco sauce & water) in a large jar. Pour into blender and blend for 5 minutes. Inject marinade into breast, legs, thighs & wings of Turkey. Re-inject marinade juices that drain from Turkey. Season the outside of the Turkey with Cajun seasoning, salt and pepper. Place marinated Turkey in large brown bag overnight and refrigerate overnight.

Set up fryer out-doors on a level concrete or dirt surface. DO NOT place fryer on wooden deck.

Preheat peanut oil 15-20 minutes to 375° Fahrenheit (very important). Use frying thermometer to measure temperature. Place Turkey in oil with legs up using cooking gloves and long sleeved shirt. Fry Turkey for about 45 minutes (5 minutes per pound) or until done (floats). Be sure to monitor frying process from start to finish. Remove turkey from hot oil carefully. Never leave fryer unattended. Be very careful with hot oil.