Keiths MARINATED DEEP FRIED TURKEY

Heres another one of Keiths great recipes!! Let me know what you think!


Marinated Deep Fried Turkey
I know, Turkey is for the holiday’s right, wrong.

1 large Turkey Breast
Peanut Oil enough to cover turkey this will vary depending on pot size

Marinade
1 small onion coarsely chopped
3 celery stalks chopped
1 bell pepper chopped
2 beers (the kind you like) or your favorite Wine
5 cloves of garlic chopped
1 cup spicy brown mustard
3 Table spoons crushed cayan pepper
2 Table spoons Thyme (crushed)
2 Table spoons Rosemary (crushed)
½ cup honey½ cup lemon juice
1 Table spoons salt
1 Table spoons black pepper
1 Large zip lock bag

Coating
3 Table spoons crushed cayan pepper
1 Tablespoon Thyme (crushed)
1 Tablespoon Rosemary (crushed)
1 Tablespoon Salt
1 Tablespoon Black pepper
1 Tablespoon garlic powder
1 table spoon onion powder

Mix all ingredients in a bowl, place turkey in bag poor mixture over turkey. If there is not enough liquid to completely cover the turkeyAdd water or more beer or wine to cove. Partially close bag and squeeze all the air from the bag and seal. Let stand in the refrigeratorFor 12-24 hours, the long it marinades the better.

Heat oil to 375 degreesRemove turkey from bag and pat dry and dust with coating mix; the amount is up to you, if you like it hot go heavy if not go light. Place turkey in oil and keep oil at no less than 350 degree. Cook 4-5 minuets per pound. Most turkey breast will take about 15-30 minuets.Once turkey is cooked remove from oil and let stand for 5 minuets before carving. The skin is the best part, nice and crunchy.

DO NOT COVER turkey while it is resting, covering will moisten the skin.