Mix the following ingredients in a blender 2 days before cooking. Pour into a jar and refrigerate.
1 Tablespoon Worcestershire sauce
2 Tablespoons Creole mustard
3 (2 oz.) bottles garlic juice
3 (2 oz.) bottles onion juice
1 (3 oz.) bottle hot pepper sauce
1/4 cup Tony's Creole Seasoning
8 ounces water
How to make this recipe:
Inject turkey with a syringe using the blended mixture. Rub turkey with additional mustard and season generously with Tony's Creole Seasoning.
When ready to cook, heat 5 gallons of peanut oil to 350 degrees F; submerge turkey and let fry for 4 minutes per pound of turkey.
Yields 15 servings. Recipe for 1 (approximately 14 lb.) turkey
- Reprinted with permission. Recipe from "Tony Chachere's Second Helping"
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