INGREDIENTS

1. One 12 to 13 pound turkey, thawed
2. Dried (the packet type) Italian Dressing
3. 6 gallons of peanut oil
4. Seasoning salt

EQUIPMENT

1. Meat Syringe 
2. Turkey Cooker (stainless steel large pot and propane burner)
3. 1 T-shaped stainless steel bar – or a clean pitchfork
4. 1 cooking thermometer, preferable glass that can reach over 350° 
5. A Styrofoam cooler
6. Aluminum foil

PROCEDURE

1. Thaw turkey.
2. If it has such, remove injected butter from under skin.
3. Make Italian dressing as directed.
4. Inject Italian dressing into the meat of the turkey, preferably one syringe per turkey quarter.
5. Rub skin of turkey with seasoning salt.
6. Refrigerate turkey until ready to fry.
7. Pour enough peanut oil to fill only ¾ of the stainless steel container (allowing room for turkey).  Heat peanut oil in stainless steel container to 350°. Adjust heat to maintain 350° (use the regulator on the propane tank).
8. Remove turkey from the refrigerator and insert T-shaped bar or pitchfork through turkey end, extending through neck of turkey.  When you hold the T-bar up, the turkey’s little legs should be loosely hanging down.
9. Fold turkey legs towards body, insert turkey into the container (legs first).  Be prepared for splashing oil! 
10. Place lid on top of pot.  Raise temperature (adjust propane regulator) so that flame encompasses the surrounding base portion of the stainless steel pot.
11. Check temperature periodically, until oil temperature reaches 350°, again.  Cook for 45 minutes at 350° “Yes, this turkey will cook in 45 minutes, believe it or not!”
12. Remove turkey from oil, drain well, wrap in aluminum foil, place inside Styrofoam cooler for 45 minutes.  This allows turkey to “baste”. 
13. Slice and enjoy.