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1
In a medium-size saucepan, combine water and all dry ingredients.
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2
Use a whisk to blend.
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3
Brink to a rolling boil.
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4
Remove from heat and allow to cool to room temperature.
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5
Pour into large container (10-12 quarts).
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6
Add remaining ingredients, except oil, to make marinade.
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7
Stir until thoroughly mixed.
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8
Place turkey in marinade and refrigerate for 24-36 hours.
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9
Turn turkey every 8 hours.
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10
Fill a 24-quart stock pot half full of peanut oil.
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11
There should be enough oil to completely submerge bird, but container should not be more than half full.
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12
Heat oil to 325 degrees (175 C.) (an accurate thermometer is necessary.)
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13
While oil is heating to desired temperature, rinse turkey to remove any excess marinade.
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14
Let turkey drain.
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15
Pat dry with paper towels.
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16
Tie drumsticks together with heavy wire (coat hanger works well.)
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17
Hook wire around drumsticks for a holder.
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18
Hold end of wire and slowly lower turkey into hot oil.
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19
Once the turkey has been submerged increase heat until oil reaches 270 degrees (125 C.).
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20
Turkey will require approximately 4 minutes cooking per pound.
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21
Temperature should remain constant at 270 degrees (125 C.).
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22
Turkey will float when cooked.
