Cajun Style Deep Fried Turkey

Cajun Style Deep Fried Turkey

From Cajun Clark's cookbook"One Inch From The Top"

4 ounces liquid garlic4 ounces liquid onion4 ounces liquid celery1 tablespoon red pepper2 tablespoons salt2 tablespoons Tabasco, or the hot sauce you prefer1 ounce liquid crab boil, OR--1 tablespoon Old Bay Seasoning1 each poultry or meat injector1 each DEFROSTED 10 to 12 pound turkey5 gallons peanut oilSAUTÉ liquid garlic, liquid onion, liquid celery, red pepper, salt, Tabasco and liquid crab boil or Old Bay Seasoning until salt and pepper are dissolved. FILL the injector and inject the turkey at the breast, wings, drumsticks, thighs and back. ALLOW to marinate for 24 hours in the refrigerator or in an ice chest.USING a 10 gallon pot for frying, BRING the peanut oil to 350°F and FRY the turkey for 38 to 42 minutes. The turkey should FLOAT to the surface after 35 minutes and you should COOK an ADDITIONAL 5 to 7 minutes.