Ingredients:
1-12 to 16 lb whole turkey
1/3 cup red wine vinegar
1/3 cup olive oil
1/3 cup dry sherry
6 tsp garlic powder
5 tsp lemon pepper
5 tsp onion powder
2-3 tsp cayenne pepper
2 tsp paprika
1 tsp cumin
2 tsp black pepper
1 tsp sugar
1 tsp oregano
1 tsp basil
5 gallons peanut oil

Directions:
Blend all the ingredients well and let stand 2 hours. Strain marinade and place in an injection needle. Inject the marinade into all parts of the turkey.

Place the turkey in a large plastic bag and allow the marinade to disperse throughout the bird for at least 2 hours. Turn the bag and massage the bird occasionally.

Preheat the cooking oil to 350-375 in a kettle large enough to hold the entire bird. Tie the legs of the bird together with wire. (It helps hold the bird together and provides a way to lift it in and out of the oil.)

Drain the turkey, carefully patting it dry. Place the bird into the oil and fry 3-1/2 to 4 minutes per pound.

Recipe submitted by: Gary Clayton, RiverRatt.Com