15-18 pound Turkey
1 stick, (1/2 cup) melted butter
1 bottle Werewolf Firehouse Everything Sauce
Tony Chachere’s seasoning
Thaw turkey completely, wash and pat dry with paper towels. Melt butter, add werewolf and blend well. Inject warm marinade into turkey, pulling the injector out as you push the marinade in, and change the angle of the needle several times to get the marinade spread evenly through the bird. Be sure to get the legs, wings and back as well. Pat Tony’s seasoning into skin and cavity. Fry in 250 degree oil for 3 1/2 minutes per pound. Remove from oil and let drain for 5-10 minutes before carving.
I would like to take a monet to remind everyone about fryer safety. Be sure the turkey is thawed completely before cooking. You really don’t want to see what happens when you drop a big chunk of ice into boiling oil. Make sure you place your fryer on a hard flat surface away from any flamable materials. When immersing the bird, do so slowly, especially as the oil begins to fill the cavity. Dropping a turkey into the oil too quickly can cause splash back, and is the most common cause of fires and burns.