Recipe - Deep-Fried Whole Turkey

1 10 to 12 pound turkey, fresh
or thawed
One fourth cup Soy sauce
One half cup Shrimp boil seasoning
2 teaspoon Black pepper
6 Cloves garlic, chopped, or
garlic powder to taste
One half cup Chopped chives
2 md Onions, cut into 1/8ths
4 Ribs celery, cut into 3"
pieces (up to 6)
1 cup Water
2 ga Peanut oil (no
substitutions)
3 tablespoon Cajun poultry seasoning

Pierce turkey all over with tines of a fork. Place the bird in a roasting
pan. Season with soy sauce, shrimp boil, black pepper, garlic or garlic
powder, and chives, sprinkled on all surfaces and in cavity. Place some
onion and celery in cavity and the rest alongside the turkey. Add water to
the pan. Refrigerate, covered in the coldest part of the refrigerator for
one to three days. Occasionally turn the turkey and baste with the pan
liquids. When ready to prepare, heat the oil in a large, heavy pot until
very hot, about 325 to 350 degrees on a meat thermometer. Remove turkey
from the marinaid, remove vegetables from cavity and drain the excess
liquids. Sprinkle the turkey generously with the Cajun poultry seasoning.
Using two forks, or holding turkey by the legs, lower carefully into the
hot oil. Cook, breast down for 15 minutes, turn and cook for about 10 more
minutes until browned. Carefully remove the turkey with two forks. Place on
a wire rack to drain. Serve hot or cold.

NOTE: Cooking time is about 2 minutes per pound, do not over cook,
however, or turkey will fall apart when you remove it from the oil. If
under cooked, finish in the microwave oven.
Posted to EATL Digest 20 November 96

Date: Thu, 21 Nov 1996 17:48:07 0500

From: Lynn Penfield KITCELEB@AOL.COM