Chef Tim Hall’s Fried Turkey

Kathy Tettleton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 12 to 15 lb turkey
  • 3 gallons oil
  • Tony’s® seasoning
  • 1 stick oleo
  • 3 Tbsp lemon juice
  • 1/2 tsp liquid smoke
  • 1/2 tsp Worcestershire® sauce
  • 1/2 onion powder
  • 1/2 tsp garlic powder

Thaw turkey completely. Melt oleo and add seasonings to it. With a large syringe inject this liquified seasoning mix into the turkey breast, legs, and thighs. Put Tony’s seasoning all over the turkey, inside and out, and seal it in a plastic storage bag. Refrigerate 12 to 24 hours before cooking. Heat 3 gallons cooking oil to 375 degrees and then immerse the whole turkey in the hot oil. Cook 3 to 4 minutes per pound.


Given by
Ruth Wade


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