- 1 bottle Italian salad Dressing or prepared from mix
- 2 Tbsp. Salt
- 2 Tbsp Creole seasoning (Tony's is good brand)
- 2 Tbsp. worchestershire sauce
- 1 Tbsp. Tabasco sauce
- 1 Tbsp. celery salt
- 2 Tbsp. cayenne pepper
- 1 tsp. garlic salt
- 1 tsp. onion salt
- 1 tsp. lemon pepper
- 2 tsp. Greek seasoning
- 1 packet powdered chicken bouillon (I use Weight Watchers brand)
- 1 tsp. meat tenderizer
- 2 tsp. Accent
Deep fry in peanut oil. Heat oil to 350°. Lower turkey into hot oil carefully (follow directions and precautions on your turkey fryer instructions brochure). Fry turkey for about 3 min. per pound. Turkey should float - cook for about 15 more minsutes after it begins to float.
Be careful when removing turkey from hot oil as the cavity fills with oil and is often tricky to handle. We found that using a basket was the best method and tilting it to drain so that the "tail" of the turkey was down. It's also possible to "thread" the turkey onto an opened wire clothes hanger.