1Ingredients and amounts may be varied according to individual taste.
2Blend all ingredients (except broth) in a large sauce pan over low heat.
3Add chicken broth to pan which will approximately double amount of mixture.
4Let simmer for 5 minutes then cool to room temperature.
6Using a large syringe, inject cooled mixture into all meaty areas of turkey (breast, wings, drumsticks, thighs, etc.).
7Let marinate in refrigerator overnight.
8To Cook: Heat 5 gallons of cooking oil (preferably peanut oil) to 300 degrees in large boiling pot (35 to 45 quarts).
9Lower whole turkey into hot oil SLOWLY and CAREFULLY.
10Cover pot checking oil temperature every few minutes maintaining a 280-310 degree range.
11Cook for exactly 3.5 minutes per pound of turkey weight (i.e. a 10 pound turkey will cook in 35 minutes).
12As soon as time is up, remove turkey, wrap in aluminum foil.
13After at least 15 minutes, slice turkey as you would a baked one.