- 1 (10 lb) whole turkey, not self basing and thawed
- 2/3 cup vinaigrette
- 1/3 cup dry sherry
- 2 tsp lemon pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- Canola oil
Combine vinaigrette, sherry, lemon pepper, garlic and onion powders and 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 and chill in the refrigerator for 2 hours minimum, but no longer than overnight.
Add oil to the fryer according to the manufacturer’s directions.
Heat oil to 375F degrees.
Remove turkey from the marinade and place neck down in the basket.
Place the turkey into the fryer. Fry the turkey 4 minutes per lb (example: 40 minutes for a 10 lb turkey.)
Check the oil temperature often to maintain 350F degrees.
When the internal temperature reaches 170F 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.
Yield: 10 servings