1 lb Butter

1/2 ts Hot pepper sauce

1/2 sm Bottle of garlic juice

4 tb Fajita sauce

1/2 sm Bottle onion juice

1/2 c White wine

1 tb Worcestershire sauce

1 ts Mustard

1 ts Lemon juice

1/2 cn Chicken broth

Blend all ingredients (except broth) in a large saucepan over low heat. Add chicken broth to pan which will approximately double amount of mixture. Let simmer for 5 minutes then cool to room temperature.

Wash turkey thoroughly. Using a large syringe, inject cooled mixture into all meaty areas of turkey (breast, wings, drumsticks, thighs, etc.). Let marinate in refrigerator overnight.

To Cook: Heat 5 gallons of cooking oil (preferably peanut oil) to 300 degrees F. in large boiling pot (35 to 45 qts.) Lower whole turkey into hot oil SLOWLY and CAREFULLY. Cover pot checking oil temperature every few minutes maintaining a 280-310 degree range. Cook for exactly 3.5 minutes per pound of turkey weight (i.e. a 10 lb turkey will cook in 35 minutes) As soon as time is up, remove turkey, wrap in aluminum foil. After at least 15 minutes, slice turkey as you would a baked one.

If you maintain your temperature at 300 degrees, your turkey will float just before the expiration of its cooking time. Save your peanut oil, you can reuse it. Strain it through a cheese cloth.