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Prep 30 m | Cook 45 m | Ready in 1 h 15 m
2 cups butter
| 1/4 cup onion juice
1/4 cup Louisiana-style hot sauce
| 1/4 cup Worcestershire sauce
2 tablespoons ground black pepper
7 fluid ounces beer
| 1/4 cup garlic juice
| 1 teaspoon cayenne pepper
| 3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck & giblets removed
Melt the butter in a large saucepan over medium heat. Add the onion juice,
garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and
beer. Mix until well blended.
Use a turkey baster with an injector tip to inject the marinade all over the turkey.
Place in a large plastic bag and marinate overnight in the refrigerator. If your
turkey is large, you can use an oven bag.
When it’s time to fry, measure the amount of oil needed by lowering the turkey
into the fryer and filling with enough oil to cover it. Remove the turkey and set
aside.
Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that
comes with turkey deep-fryers. The turkey should be completely submerged in
the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is
done when the temperature in the thickest part of the thigh reaches 180 degrees
F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure
all of the oil drains out of the cavity. Allow to rest on a serving platter for about
20 minutes before carving.
Daniel Gritzer
2-3 c. leftover turkey, shredded
1 1/2 c. cranberry sauce
3-4 c. leftover mashed potatoes
2 c. corn
1-2 c. turkey gravy
1/3 c. milk
4-5 c. leftover stuffing
1/4 - 1/3 c. chicken broth
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Preheat oven to 400-degrees.
Combine turkey and cranberry sauce and spread evenly on the bottom of a 9x13 glass baking dish.
Evenly press on leftover mashed potatoes and sprinkle corn over the top.
Mix together milk and leftover gravy and spread evenly over potatoes and corn.
Sprinkle on leftover stuffing and lightly drizzle chicken broth over the top (this will keep the stuffing from drying out).
Cover with tin foil and bake at 400-degrees for appx. 35-40 minutes or until heated through.
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WINTER GARDEN MAGAZINE
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NOVEMBER 2016