re: Fried Turkey question

Oh, and everywhere you see black on the turkey is an injection point. The first time we did turkeys the SOB's looked like they had chicken pox with black spots all over them. We also lost a lot of the italian dressing.

Beginning the second year forward we now make one injection on each leg, two on each breast, one on each thigh and multiple on the back, and wings. You just pull the needle out - not all the way - and go back in at a different angle and squeeze.

We then put tape over the needle holes to keep as much of the marinade in as possible and put the bird in a trash bag and put in the frig overnight or longer until ready to cook. You can see the other turkeys/trash bags on the left in the picture I posted above.