INGREDIENTS

INSTRUCTIONS

If at all possible, select a fresh (never frozen) turkey and one that
has not been injected with butter, seasonings, or other flavorings.
You need a food injector with a fairly large hole to inject the
turkey.  Do this a day ahead, then cover and refrigerate until ready
to cook.  It is best to fry the turkey outdoors, using a propane
burner or other outdoor cooking equipment on a concrete slab or some
type of solid, level, and non slippery surface.  A few drops of oil
will probably bubble over, so have some old towels handy for wiping  up
slippery spots.  Thoroughly combine the seasoning mix ingredients  in a
small bowl and set aside. To prepare the turkey:  If your turkey  comes
with a metal prong that holds the cavity closed, remove and set  aside.
Remove the giblets and neck from the turkey ~ checking both  ends.
Remove any "pop-up" doneness indicator. In a large skillet,  melt the
butter over high heat until half melted. Add the onions and  saute
about 3 minutes, stirring occasionally. Add the celery, garlic,  hot
peppers, salt, red pepper, and the black pepper. Cook until the
mixture is a rich golden brown, about 3 minutes, stirring and  scraping
the pan bottom frequently.  Add the stock and worcestershire  and bring
to a boil, stirring constantly.   Remove from heat and cool  slightly.
Blend on highest speed until mixture is a very smooth  puree, pushing
sides down as needed. Rinse and drain turkey well.  Pour puree into the
injector and inject into the turkey.  Insert to  the bone or to the
depth of the injector needle, without piercing  through the cavity. To
fill the injection hole with as much puree as  possible, begin to draw
the needle out while injecting firmly. Make  holes about 2 inches apart
and use most of the puree in the meatest  areas.  Be sure to inject
some of the puree in the upper joint of the  wing. Pour any remaining
puree into the cavity of the turkey and rub  it over the inner surface.
Set turkey aside. Sprinkle the reserved  seasoning mix evenly over the
bird and inside the cavity, rubbing it  in by hand and using it all.
Place the neck back inside the cavity.  Close the legs with the metal
prong or tie with kitchen twine. Cover  and refrigerate overnight.
Equipment:  Assemble all equipment and  utensils before starting to fry
the turkey.  You will need: 1. A  propane burner or other heat source
with an adjustable control  capable of a strong flame. 2. A very deep
pot (8 gallon or larger) so  the turkey will be totally submerged in
hot oil with plenty left over  ~ a depth of several extra inches for
the oil to bubble in without  bubbling over. 3. A large boiling or fry
basket large enough to hold  the turkey and fitting into the pot.  The
turkey will be slipped into  and lifted out of the bubbling hot oil in
the basket.   4. A  thermometer that reads up to at least 400 degrees
and has a long  probe and clip so it can be left in the oil while the
turkey fries.  5. Two strong utensils for turning the turkey (20 inches
or longer).  It may be necessary to weight the turkey down by inserting
a  long-handled heatproof fork securely under the metal prong or by
pressing down with some utensil. Do not use anything that would keep  a
section of skin from being exposed to the hot oil for frying. 6. A
large platter or pan lined with several thicknesses of paper bags to
drain the turkey once it's fried. 7. Plenty of hot pads. 8. Old  towels
to deal with any spilt oil. Let the turkey come to room  temperature
for 1 hour before frying.  Place the turkey on its back  inside the fry
basket.  Place the basket in the EMPTY pot and measure  the turkey's
height in the pot with a ruler. Remove basket and  turkey. Place pot on
the burner and fill with oil at least to cover  the height of the
turkey. Remember, the oil will be higher in the pot  with the turkey
submerged. It is recommended that a dress rehearsal  be held to make
sure that you can slip the turkey into the pot  gently. Any splashing
with super hot oil can be very dangerous. To  fry: Heat oil to 400
degrees. VERY CAREFULLY AND SLOWLY lower the  basket containing the
turkey into the oil. Immediately adjust the  flame down slightly and
maintain a temperature lowered to as close to  350 degrees as possible.
Oil should be hot enough to bubble during  frying but not so hot that
it burns the meat. Make sure the turkey is  submerged while frying. Let
the turkey fry until the juices run clear  when you insert a skewer
into the breast meat.  Total frying time  will be between 35 and 45
minutes. The fried turkey will look very  dark brown when done.
Carefully remove the basket and turkey from the  hot oil and place
turkey breast side down on a platter or pan lined  with several
thicknesses of brown paper bags and let drain for about  5 minutes.
Then turn turkey over to drain and cool about 15 minutes  before
slicing.  Again, be very careful with the hot oil. It is  deadly.
Recipe By : The Prudhomme Family Cookbook Posted to  bbq-digest V4 #56
Date: Mon, 25 Nov 1996 08:40:04 -0600 From: Glenn  Manning
<gmanning@tyler.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 68
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 12.6mg
Sodium: 1521.3mg
Potassium: 167.1mg
Carbohydrates: 5g
Fiber: 1.4g
Sugar: 1.4g
Protein: 1.7g