Well the soporific effects of excessive turkey does it again. We enjoyed a very fine deep fried turkey, and I thought I'd contribute our injection recipe to the debate on catamaran hanidicap rating systems.

The original recipe came from a fellow called Earl Richard - who lives in Baton Rouge.

2-3 cups White Wine
1.5 oz margerine
1 table spoon onion powder
1 table spoon garlic powder
1 table spoon black pepper (finely ground)
1 small bottle of tabasco sauce (59 ml)
1 table spoon Zatarans liquid crab & crawfish boil

Warm the white wine and add all the ingredients and whisk. Inject into the turkey (about 13 lb bird is ideal) and allow to marinade over night.

Then rub with Tony Sachre's seasoning and commit to the peanut oil (pre heated to aound 350F). Fry for 3.5 mins/lb. Delicious!

And much more rewarding than listening to you two trading insults.

Chris.