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.

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IN LOVING MEMORY OF
FLO KELLEY

Given by
Ruth Wade

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