Louisiana Cajun Fried Turkey

• approximately 3 gal. peanut oil or hog lard (depends on size of pot)
• 1/2 bottle liquid garlic
• 1/2 bottle liquid onion
• 1/2 c. Louisiana hot sauce (preferably Tabasco, if you can handle it)
• 1/2 c. Worcestershire sauce
• 1/4 to 1/2 c. Tony Chachere Creole seasoning
• 1/4 c. ReaLemon lemon juice

1. Mix together the garlic, onion, sauces, seasoning and lemon juice; dilute with water in bowl.
2. Inject turkey all over with seasonings (legs, thighs, breast, etc.).
3. Allow turkey to thaw for easier injections.
4. Inject 10 to 12 hours prior to cooking. Thoroughly sprinkle Tony's seasoning in cavity and all outside areas of the turkey after injections.
5. Go ahead and ask your wife to buy you a cooking thermometer.
6. You'll need it!

peanut oil, liquid garlic, liquid onion, hot sauce, worcestershire sauce, chachere, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975376 (may not work)