Turkey Recipes (Deep Fat Fried)

Secret recipe from a Louisiana friend of our friend Charles Thiboudoux, DVM

Marinade Ingredients:

  • Big 24oz bottle of Italian Dressing
  • ½ small 2oz bottle of onion juice
  • ½ small 2oz bottle of garlic juice
  • 1/3 bottle of Lee & Perrins Worchestershire Sauce
  • 2 Tbsp. Honey
  • Louisiana Hot Sauce to taste (3 to 6 oz.)


  • Heat enough to blend flavors (do not boil).
  • Strain! – Must fit through syringe.


  1. Inject all the muscle (every square inch) with marinade
  2. Cut off the wings and the legs.
  3. Coat outside of bird with Tony Cachere’s Creole Seasoning.
  4. Refrigerate overnight.
  5. Heat oil to 325 – 375 degrees.
  6. Cook breast first then cook legs and wings. Cooking them w/ breast turns them to rubber.
  7. Drop in slow to keep the oil hot.
  8. Cook 4 to 5 minutes per pound.
    (Note: for large birds 4min/lb is not enough)
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