Paul Albritton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• (8 to 10 turkey)
• 4 oz onion juice
• 1 Tbsp garlic juice
• 2 Tbsp prepared mustard
• 1/2 bottle Louisiana hot sauce
• 1 Tbsp liquid smoke
• 1/2 cup Tony’s seasoning
• 2 Tbsp Worcestershire® sauce

Combine ingredients and inject into turkey. Combine 2 tablespoons mustard and 2 tablespoons Tony’s® seasoning and rub on turkey. Put 2 to 5 gallons grease in large pot. Heat to 240 degrees. Fry 45 minutes, or 4 minutes per pound. Will need large syringe to inject spices into turkey.

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