1 sm. (8 to 10 lbs.) turkey
4 oz. onion juice
1 tbsp. garlic juice
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
1/2 bottle Louisiana hot sauce
1 tbsp. liquid smoke
1/4 c. white wine
1/3 c. Tony's seasoning

Combine all ingredients and inject into turkey. Combine 2 tablespoons Tony's seasoning and 2 tablespoon mustard and rub over turkey and place in plastic bag overnight. Place grease in large pot, will take 3 to 5 gallons. Grease should not be as hot as you fry fish. Fry about 1 hour; cook about 4 minutes per pound.