![Argin Hutchins' fried turkey](https://assets.vpm.org/dims4/default/10e248f/2147483647/strip/true/crop/200x150+0+0/resize/880x660!/quality/90/?url=https%3A%2F%2Fmedia.npr.org%2Fprograms%2Ftmm%2F2007%2F11%2Ffriedturkey_200-b8bfac89ba299e35377e172068d8046d38870a21.jpg)
Lee Hill, NPR /
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INGREDIENTS:
Marinade for flavor injection*:
3/4 cup honey
1/4 cup Liquid Smoke
3 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole seasoning
1/2 teaspoon cayenne
1 pinch ground cloves
1 (12-ounce) bottle of dark beer
1/4 cup apple juice
1/3 cup of white wine vinegar
4 tablespoon hot sauce
Dry rub for turkey's exterior:
1 1/2 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
For frying:
5 gallons of peanut oil
SUGGESTED INSTRUCTIONS:
Deep fry three minutes per each pound of turkey.
*Marinate for 24 hours before frying
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