Cajun Deep Fried Turkey

• 4 oz. liquid garlic
• 4 oz. liquid onion
• 4 oz. liquid celery
• 1 Tbsp. red pepper
• 2 Tbsp. salt
• 2 Tbsp. Tabasco
• 1 oz. liquid crab boil or 1 Tbsp. Old Bay seasoning
• 1 poultry or meat injector
• 1 defrosted 10 to 12 lb. turkey
• 5 gal. peanut oil

1. Saute first 7 ingredients until salt and pepper are dissolved. Fill the injector and inject turkey at breast, wings, drumsticks, thighs and back.
2. Allow to marinate 24 hours in refrigerator or ice chest.
3. Use a 10 gallon pot for frying.
4. Bring peanut oil to 350u0b0 temperature and fry turkey for 38 to 42 minutes.
5. Turkey should float to surface after 35 minutes and you should cook an additional 5 to 7 minutes.
6. You may want to tie turkey legs with 1/2-inch cotton ropes to be able to remove from frying pot when done.

liquid garlic, liquid onion, liquid celery, red pepper, salt, tabasco, liquid crab boil, poultry, turkey, peanut oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=318264 (may not work)