Deep Fried Turkey

• 1 turkey (12 to 15 lb.)
• 6 Tbsp. salt
• 2 Tbsp. celery salt
• 2 Tbsp. mustard
• 2 Tbsp. Cajun seasoning
• 1 Tbsp. cayenne pepper
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. lemon pepper
• 2 Tbsp. soy sauce
• 2 c. water

1. Add everything but turkey to water and bring to a boil.
2. Boil about 5 minutes and let cool.
3. Strain through cheesecloth.
4. Inject liquid deep into turkey all over with a large needle and syringe. Rub paste from cheesecloth over turkey and store in plastic bag in refrigerator for 24 to 48 hours.
5. In large 10 gallon pot, heat 5 gallons or 35 pounds oil over gas burner outside to 350u0b0.
6. Remove all plastic from turkey (pop up timer, plastic on legs).
7. Wire legs together with heavy wire.
8. Drop turkey into oil.
9. Turkey should float in about 30 to 40 minutes.
10. Check temperature in thigh with meat thermometer to 180u0b0.
11. Remove from oil; let drip over paper towels.

turkey, salt, celery salt, mustard, cajun seasoning, cayenne pepper, garlic powder, onion powder, lemon pepper, soy sauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=364455 (may not work)