• 10 to 14 lb. whole turkey
• 2/3 cup vinaigrette dressing
• 1/3 cup dry sherry
• 1 tablespoon lemon pepper seasoning
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
1. After removing the giblets and neck, rinse the turkey with cold water and pat dry thoroughly with paper towels. It is very important to dry both the outside and inside cavity.
2. In a medium mixing bowl, combine the vinaigrette, dry sherry, and seasonings together. Strain the marinade.
3. Inject the marinade into the turkey breasts, thighs, and legs using an injection syringe.
4. Marinade for at least 3 hours in a food-safe plastic bag in a refrigerator.
5. Drain the marinade completely from the turkey and discard the marinade. Place the turkey on the poultry stand, neck up.
6. Bring the oil temperature up to 350°F (177˚C) - 375°F (191˚C) and very slowly lower the turkey into the hot oil.
7. The temperature will drop to approximately 325°F (163˚C) - 350°F (177˚C).
8. Fry approximately 3-4 minutes per pound, or about 35-42 minutes for a 10-14 lb. turkey.
9. Use a fryer thermometer to ensure that the turkey has an internal temperature of at least 170°F (77˚C).
10. Carefully remove the turkey from the outdoor cooker and let sit for at least 15 minutes before carving.
For added flavor, deep-fry and enjoy crispy, delicious Applewood Smoked bacon before frying the turkey.