A New Twist on an Old Favorite: Deep-Fried Turkey Italian-Style.

OPELOUSAS, La. -- According to a LouAna(R) Peanut Oil/Synovate survey of 1,000 adults, nearly 39 percent of us have eaten deep-fried turkey. The reason: deep-fried turkey is incredibly moist, succulent, and flavorful and there's no greasy taste. A new electric fryer lets you fry indoors away from the cold weather, and it takes less than an hour to cook for eight to 10 people.

But how do you make fried turkey different for Thanksgiving, Christmas or any occasion? LouAna Chef Pat Mould, who runs the Louisiana School of Cooking and who has appeared on NBC's Today Show, has been frying turkeys for more than 20 years. He's come up with a number of alternative injectable marinades that will change the way you fry turkeys forever.

"The peanut oil provides the nutty taste and lets you sear in the flavor of the marinade," says Chef Mould. "So changing up the marinade will give you a different twist on deep-fried turkey."

One of Mould's recommendations: Italian-style deep-fried turkey. Here's what you'll need:

--Ten- to 12-pound thawed turkey

--Three gallons of LouAna Peanut Oil

--Marinade injector

--Masterbuilt Turk-N-Surf electric deep fryer

Italian Balsamic Herb Marinade ingredients:

1/2 cup Italian dressing
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons garlic, finely minced
4 tablespoons fresh basil, finely minced
3 tablespoons fresh oregano, finely minced
1 tablespoon black pepper
1 tablespoon salt
1/2 cup LouAna Peanut Oil
1/2 cup water

Whip together dressing, vinegar, mustard, garlic, basil, oregano, black pepper and salt in a bowl. Slowly whisk in peanut oil until it is fully incorporated, and marinade is thickened. Slowly whisk in water.

--After cleaning out the turkey, pat it dry inside and out.

--Inject Italian Balsamic Herb Marinade into the breast, thighs and legs - one ounce per pound of turkey.

--Pour peanut oil into the pot to the fill line. Heat to 350 degrees F.

--Place the turkey in the fryer basket, breast side up. Slowly lower it to avoid splattering.

--The oil temperature will drop when you add the turkey, so be sure to bring it back up to 350 degrees F. throughout the entire cooking process to prevent greasy turkey.

--Allow to cook four minutes per pound. Turn off the fryer and carefully lift the turkey out using the basket.

--Move the basket to a preparation area lined with paper towels. Insert a meat thermometer into the breast to make sure the cooked turkey is registering 170 degrees F.

--Place the turkey on its back on a platter lined with paper towels to absorb any oil.

Let sit for 10 minutes. Carve, serve and enjoy! Visit www.louana.com for more marinade recipes and information on frying and safety.

About LouAna(R) Chef Patrick Mould

LouAna(R) Chef Patrick Mould is the owner of the Louisiana School of Cooking and the author of "Recipes from a Chef." He has appeared on NBC's Today Show, the Food Network, ABC's Good Morning America, and on hundreds of TV stations across the United States.

About LouAna(R) Peanut Oil

LouAna(R) Peanut Oil is the leading national brand of peanut oil and is available in major supermarkets, warehouse clubs, & supercenters across the United States. LouAna(R) Cajun Marinade & Injector, which is designed to make fried foods tasty and moist from the inside out, is available at www.louana.com.

LouAna(R) peanut, canola, canola corn, safflower, sunflower, and vegetable oils are made in Opelousas, Louisiana, and are manufactured and distributed by Ventura Foods, LLC, one of the largest manufacturers of cooking oils, salad dressings and margarines in the United States. For more information, visit www.louana.com.