From t-Louie A holiday favorite -----Original Message----- Paul: Attached are instructions for deep frying a turkey. This has become on of our Thanksgiving Day habits for the past ten years or more. You might consider posting this “recipe”. Our family is not interested in eating turkey prepared anyother way. We usually do four or five on Thanksgiving. Regards, T-Louis ============================== Deep Frying Turkeys – The CajunWay in Georgia Louis A. Le Blanc – Rome, GA Optimum size bird: 12 pounds Trim excess fat and excess skin off turkey Salt and pepper (or Cajun seasoning) both inside and outside the bird Injection (i.e., direct marinade)with a “Cajun injector” requires about ½ pint of marinade. The best injection “juice” is specially prepared marinade for turkey sor fowl. Follow instructions with Cajun injector. Italian salad dressing is not very satisfactory as a marinade for turkeys in my opinion. Deep-fry a turkey for about four (4) minutes per pound. A 12-pound bird will take about 45 to 50 minutes. Oil: High-grade peanut oil or Canola oil is best (some cheap Cajuns even use lard). In Georgia, Canola oil was $2.00 less per gallon than peanut oil ($5.50 versus about $7.50 per gallon) Equipment: 35,000 BTU natural gas burner or 18,000 BTU propaneburner These outdoor rigs are similar to what is used for frying catfish or boiling crawfish. Container: A 22 quart heavy duty stock pot works great. I use aWearever brand. Dimensions of this pot are 12 inches tall and 12 inches wide (1/8 inch wall thickness). Thermometer: Candy or special frying thermometer that ranges to at least 400 degrees and can be attached to the pot while frying. Fork: A large barbecue fork (or a long brisket hook) is more than adequate to remove bird when finished frying. For the above size pot, a littleless than three gallons of oil is perfect. Save the containers forthe oil. Once the oil has been used, it should be kept refrigerated until used again. As many as a dozen turkeys can be fried in the same oil before it should be thrown away. But always keep oil refrigerated after first use. Very little of the oil will be absorbed by the birds. Cooking Instructions: 1. Get oil to 375 degrees on the burner. Measure the temperature by the thermometer. It may take as much as one hour to raise the temperature from outdoor temperature to 375 degrees for three gallons of cooking oil. 2. Pat turkey dry with paper towels after trimming and washing with water. 3. Season the bird inside and out with salt/pepper or Cajun seasoning. 4. Very slowly lower the bird into the hot oil by holding the legs of the turkey. The very hot oil will crackle and splash. So, be very careful at this step of the process 5. Cook the 12-pound bird for 45 to 50 minutes, allowing about four (4) minutes per pound. The bird will be a nice brown color and will no longer have any blood at its joints when done. It will also tend to bob like a cork when it is done.