Ingredient

1 Large Turkey (Butterball or Wild)

1 Stick Butter (melted)

2 Teaspoons Worcestershire Sauce

2 Tablespoons Garlic Juice

2 Teaspoons Tabasco Sauce

Tony's Creole Seasoning (1 Box)

Preparation:

Melt Butter in saucepan. Add other ingredients except dry Creole seasoning. Inject this sauce into turkey under skin, placing seasoning in all major areas such as breast, legs, etc. Once injected, take Creole seasoning and coat outside and body cavity of bird thoroughly. While this is being done, use large pot on outside cooker to heat approximately 2 gallons of oil. More oil will be needed if pan is larger. I use a narrow pan that will just fit turkey, so less oil is needed. Once oil is hot use coat hanger to run through turkey. This will allow you to pull turkey up to test for doneness, without danger of splash or burning. Turkey should cook five minutes per pound, and will float when done. At This point turkey will be dark brown, as seasoning will turn dark during cooking. Remove turkey from oil carefully, and let drain. Once drained, remove coat hanger with pliers and place on tray to carve. Serve immediately. Excellent treat for holidays. Chicken can be used, if you modify cooking time. Both are outstanding! '98