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