Bayou Deep Fried Turkey
- 1 (10 to12 Pound) WHOLE TURKEY, non self-basting
- 4 Ounces liquid garlic
- 4 Ounces liquid onion
- 4 Ounces liquid celery
- 1 Tablespoon Cayenne pepper
- 1 Tablespoon salt
- 2 Tablespoons Tabasco
- 1 Tablespoon Old Bay Seasoning
- 1. Remove giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Cut off the wing tips and plump tail as they may get caught in the fryer basket.
- 2. Combine remaining marinade ingredients in a small saucepan. Simmer over low heat until salt is dissolved. Allow mixture to cool. Fill poultry/meat injector with cooled solution.
- 3. Inject turkey in the breast, wings, drumsticks, thighs and back. Place on a rack, cover and chill. Marinate, in the refrigerator for 24 hours, maintaining a temperature of 39 degrees F or below.
- 4. To allow for good oil circulation through the cavity, do not truss or tie legs together.
turkey, liquid garlic, liquid onion, liquid celery, cayenne pepper, salt, tabasco
Taken from www.epicurious.com/recipes/member/views/bayou-deep-fried-turkey-50158113 (may not work)