Ingredients

1 whole wild turkey (12-16 pounds)
1/3 cup red wine vinegar
1/3 cup olive oil
1/3 cup dry sherry (may substitute apple juice)
6 teaspoon garlic powder
5 teaspoon lemon pepper
5 teaspoon onion powder
2-3 teaspoon cayenne pepper
2 teaspoon paprika
1 teaspoon cumin
2 teaspoon black pepper
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon basil
5 gallons peanut oil

Directions

Blend all the ingredients well and let stand 2 hours. Strain marinade and place in an injection needle. Inject the marinade into all parts of the bird. Place the bird in a large plastic bag and allow the marinade to disperse throughout the bird for at least 2 hours. Turn the bag and massage the bird occasionally. Preheat the cooking oil to 350-375 degrees in a kettle large enough to hold the entire bird. Tie the legs of the bird together with wire. (It helps to hold the bird together and provides a way to lift it in and out of the oil.) Carefully place the bird into the oil and fry 3 1/2-to-4 minutes per pound.