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Deep Fried Turkey


  • 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.

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