Coolio's Rules

Coolio's Cook's Note: Cook this one outdoors only! One 12-lb. turkey
5 cloves diced garlic
1/4 cup tequila
1/4 cup balsamic vinegar
1/4 cup hickory BBQ sauce (your favorite brand)
1/4 cup lemon juice
1/4 cup lime juice
1/8 cup soy sauce
1/4 cup Italian dressing
1 dollop honey
1 heaping teaspoon onion powder
Salt
Fresh ground black pepper
1 deep fryer with peanut oil large enough to accommodate your bird
1 meat marinade injector

1. Bring oil in fryer to 325-350 degrees.
2. In a large measuring cup with a spout, thoroughly combine ½ the garlic, tequila, balsamic vinegar, BBQ sauce, lemon and lime juice, soy sauce, Italian dressing, and honey and onion powder with large pinches of black pepper and salt.
3. Place marinade in your marinade injector. Now start injecting your bird with the mixture -- the more you inject, the more flavor your bird will have.
4. Rub your bird with the remaining garlic.
5. Slowly lower your turkey into the oil bath and let fry for about 3 minutes per pound (35-40 minutes for a 12-lb bird).
6. Slowly pull turkey out of oil.
7. Test doneness with a meat thermometer -- it should read about 170 degrees for white meat, 180 degrees for dark.
8. Lay turkey out on a bed of lettuce, bell peppers and herbs, and serve!

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