- I bottle Caesar salad dressing
- I (8-10 lb.) turkey
- 2 gallons peanut oil
- Deep pot propane cooker
If using a frozen turkey, thaw according to label directions.
Clean and prepare turkey for cooking. Tie legs together with string.
Fill injector end of a bulb baster with dressing and squirt under turkey skin.
Prepare deep pot propane cooker for outside cooking.
Pour 6 inches of oil into cooker, Heat oil to 325°.
Being very careful, lower turkey into hot oil with strong meat prongs.
Fry until temperature reaches 185°.
Test temperature with a meat thermometer inserted in deepest part of thigh.
Remove turkey from oil carefully and cool slightly before slicing.
Serves 12 to 14.