Mike'S Fried Turkey

• 1 (12 to 14 lb.) turkey
• 1 (2 oz.) bottle onion juice
• 1 (8 oz.) bottle Italian dressing
• 2 sticks butter
• 2 sticks oleo
• 2 large bell peppers
• 1 tsp. salt
• 1 tsp. prepared mustard
• 1 Tbsp. hot sauce
• 2 Tbsp. Worcestershire sauce
• 3 Tbsp. water
• extra salt and pepper
• 1 (35 cc) syringe with largest needle that will fit it (this may be obtained at vet's office)
• 5 gal. oil (peanut, vegetable)
• 1 large pot for turkey to fit in

1. Prepare the turkey as for baking.
2. Do not fry the heart, liver or gizzard as they become too hard to eat.
3. Chop the bell peppers into small pieces.
4. Put them in a blender with 3 tablespoons of water and liquify.
5. Melt the butter and oleo in a saucepan. Strain the liquified bell peppers through a fine strainer or a paper towel into the pan with melted butter and oleo.
6. Strain the Italian dressing like the peppers into the pan.
7. Add the 1 teaspoon salt, 1 teaspoon mustard, hot sauce, Worcestershire sauce and the bottle of onion juice to the pan.
8. Bring the mixture to a slight boil.
9. Let cool a bit (until you can handle).

turkey, onion juice, italian dressing, butter, oleo, bell peppers, salt, mustard, hot sauce, worcestershire sauce, water, salt, syringe with largest, oil, turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=502663 (may not work)