Deep Fried Turkey & Potato Fondue

3-½ cups flavorless vegetable oil 2 pounds boneless, skinless turkey breast, well trimmed 1 pound new red potatoes, cut into bite-sized pieces and steamed until just tender Kosher salt and freshly ground pepper

1002 Calories (86% from fat) • carb. 7g • pro. 29g • fat 96g • sat. fat 47g • chol. 70mg • sod. 91mg • calc. 29mg • fiber 0g

Heat oil in Cuisinart® Fondue Pot on Setting 7-½ until hot and bubbly, but not boiling - oil should test 375°F with a candy/deep fry thermometer for best results. Cut turkey into cubes, about ¾-inch in size. Skewer turkey and dip in hot oil to cook. Take care to cook turkey thoroughly - until no longer pink in the center, this will take about 3 minutes. Skewer potato wedges and dip into hot oil to cook. When golden and cooked, sprinkle to taste with kosher salt and pepper. Drain turkey cubes and potato wedges and let cool for a few moments before eating. Serve with mustard sauces for dipping.