A few seasons back one of our guides gave me this recipe to try telling me it was one of the best ways he had eaten his turkeys. Well on one of our Missouri turkey hunts a client got both of his birds and as he was flying home did not want the smaller bird. After a little hesitation I decided to try this recipe out, and to his credit it was really not much of a mess and made one of the tastiest of our home grown Missouri birds taste very good to boot.

• Mix together ¼ cup salt
• 1 and 1/3 ounces of cayenne
• 1 cup Italian salad dressing ( your brand choice)
• 1/2 cup fresh lemon juice
• 3 tablespoons garlic juice
• 3 tablespoons of onion juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid smoke

Mix all these ingredients together and refrigerate over night.

Using a marinade injecting needle, inject ingredients threw out entire bird then place Turkey and remaining marinade in a large plastic bag and place in refrigerator for the next two to three days.

After removing from refrigerator allow bird to rise to room tempter before cooking.

Outside with access to a water source in case of boil over and or fire, bring 2 ½ gallons of peanut oil in a 40 or 60 quart pot to 325 degrees after bird has been brought to room tempter lower Turkey in to pot.

Cook 4 minutes per pound of Turkey.

Although I am more of a waterfowl eater I will admit this one makes me want to do a little more of our Missouri Turkey hunts now.