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Two 10-12 pound fresh thawed turkeys
1 large yellow onion, minced
8-10 cloves of garlic, peeled
1/2 cup chopped banana peppers
3 tablespoon salt
2 tablespoons cayenne pepper

Clean the THAWED turkey's well; rinse with cool water. Leave the skin flap at the neck on. In a small mixing bowl, combine the minced onion, whole garlic, peppers, and 1-1/2 tablespoons of each of salt and cayenne pepper. With a sharp boning knife, make slits in the breasts and upper thighs and stuff this seasoning mixture into the slits with your fingers. Pack it in well. Season the outside of the turkeys with the remaining salt and pepper, rubbing well. Place the turkeys in large plastic bags and refrigerate overnight.

You will need a butane burner and a very large, deep, heavy pot with a cover.

Spread newspaper or thick cardboard beneath the burner to protect the area from grease splatters.

Also grab two large paper bags, two long-handled forks or tongs, and barbecue mitt.


Pour enough vegetable oil (lard is better if you can get it) to fill the pot 3/4 full. The oil must be at 350 degree before adding the turkey. Grab the turkey by the neck flap and gently submerge it into the hot oil. Be careful - the hot grease may overflow and splatters. Cover the pot. Turn they turkey every 5-10 minutes, using the long-handled forks. It will take 45 minutes to 1 hour to cook a turkey. When the legs begin to spread open, the turkey is done. Remove it from the grease and put it inside of a large brown paper bag; close tightly with a piece of twine or wire twist. Let the turkey stand for 15-20 minutes before removing from the bag. Carve as usual.

Poor Joe's Fried Turkey
Fried Turkey
banana pepper
cayenne pepper

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