Recipe courtesy Tuck Coreen, Bodean Seafood. Ingredients: 10- to 12-lb. turkey, defrosted
Cajun seasoning to taste
1/2 cup liquid garlic
1/2 cup liquid onion
1/2 cup liquid celery
1 Tbs. red-pepper flakes
2 Tbs. salt
2 Tbs. Tabasco sauce
2 Tbs. liquid crab boil
5 gallons peanut oil
length of 1/2" cotton rope or string Preparation: Remove giblets from the cavity of the turkey. Rinse turkey inside and out and pat dry with paper towel. Be sure to remove excess water from turkey. Using a shaker, sprinkle turkey inside and out with the Cajun seasoning. For the marinade, saute liquid garlic, liquid onion, liquid celery, red-pepper flakes, salt, Tabasco sauce and liquid crab boil in a saucepan over medium heat until the salt has dissolved and the pepper flakes have cooked down. Fill a poultry injector and inject the turkey at the breasts, wings, legs, thighs and back. Allow turkey to marinate 24 hours in the refrigerator or in an ice chest. (If chilling in an ice chest, be sure to pack plenty of ice to keep the turkey cold.) For deep-frying, use at least a 10-gallon pot. Fill pot with peanut oil. Bring oil to 350 degrees and fry turkey for 38 to 42 minutes. Turkey should float to the surface after 35 minutes. Cook an additional 5 to 7 minutes. Precaution: The deep-frying of the turkey should be done outdoors. Extreme caution should be taken when placing the cold turkey into the hot oil. As always, exercise extreme caution whenever cooking with hot oil. We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have Next: New Stuffed Peppers
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