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1
Clean bird very well, inside and out.
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2
Oil Level Preparation: Place cleaned bird (breast side down) in the cooking pot as it is going to be cooked.
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3
Fill with water until the bird is submerged.
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4
The tips of the legs do no need to be under water.
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5
Be sure to leave at least 3 inches of room from the water level to the top of the cooking pot.
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6
This is for safety purposes.
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7
Remove the Turkey let all water drain back into the cooking pot.
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8
Once all water has drained mark this level.
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9
This will be how much oil you will need to cook the Turkey.
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10
Marinade: Combine butter, cayenne, garlic, onions, salt, pepper and lemon juice in a sauce pan and heat to fuse the flavors.
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11
Cook until onions are soft almost liquid (the finer you dice the onion the easier this will be).
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12
Bring to a boil, then let sit until cool.
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13
Once cool pour contents in a blender and liquify all.
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14
Inject into the breasts and thighs of Turkey.
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15
Message the bird to help spread the marinade around.
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16
Place in a plastic bag and let rest in the refrigerator at least 24 hours or overnight.
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17
Place bag on a cookie sheet.
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18
Cooking the Bird: When ready to cook, completely dry the cooking pot and turkey.
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19
Fill the cooking pot with peanut oil to the marked level on the pot (previously marked when testing with water).
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20
Preheat the oil to 400F before inserting the turkey in to the oil.
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21
Fry the turkey in peanut oil at 350F.
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22
* Dry the turkey again, both inside and out.
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23
Lower turkey in oil very slowly (the oil will bubble).
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24
Cook Turkey 3-1/2 to 4 minutes per pound.
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25
Turkey will float when finished.
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26
Once Turkey is done cooking let it rest for 20 to 30 minutes.
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27
I like to cover mine with aluminum foil.
