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Ingredients
- 1 x 10 to 12 lb. turkey, fresh or possibly thawed
- 1/4 c. Soy sauce
- 1/2 c. Shrimp boil seasoning
- 2 tsp Black pepper
- 6 x Cloves garlic, minced, or possibly garlic pwdr to taste
- 1/2 c. Minced chives
- 2 med Onions, cut into 1/8ths
- 4 x Ribs celery, cut into 3" pcs (up to 6)
- 1 c. Water
- 2 gal Peanut oil (no substitutions)
- 3 Tbsp. Cajun poultry seasoning
Directions
- 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 possibly garlic pwdr, and chives, sprinkled on all surfaces and in cavity. Place some onion and celery in cavity and the rest alongside the turkey. Add in water to the pan. Chill, 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 till very warm, 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 possibly holding turkey by the legs, lower carefully into the warm oil. Cook, breast down for 15 min, turn and cook for about 10 more min till browned. Carefully remove the turkey with two forks. Place on a wire rack to drain. Serve warm or possibly cool.
- NOTE: Cooking time is about 2 min per lb., don't over cook, however, or possibly turkey will fall apart when you remove it from the oil. If under cooked, finish in the microwave oven.
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