INGREDIENTS

INSTRUCTIONS

Here is a recipe I got from another list by Charlie..I,m gonna try  it.
A small bar here does this every year......excellent (of course  they
use different spices) EQUIPMENT: Deep boiling pot - 10 Gal or  so, WITH
LID Crab Boiler Burner - (about 100K Btu) 5    Gals Peanut  Oil 50 CC
syringe or meat injector With a BIG BORE needle Meat  Thermometer 1-
Coat hanger BIG box of baking soda and fire  extinguisher.... MARINADE:
Mix soy sauce, water, Myseasoning[tm],  Louisiana Hot Sauce (NOT
Tabasco - use 1 TBSP Tabasco  instead)......Put in blender and whiZz it
till it will shoot through  the needle. strain out any big pieces.
<See recipe below for  Myseasoning>. Or - you can use almost any liquid
marinade you like.  PREPARATION: Make sure the turkey is defrosted if
frozen, and inject  about 1/2 to 3/4 cup of the marinade into the meaty
portions of a  12-13 Lb turkey, cover and put in the refrig for about
3-4 hours.  Put a Coathanger through the backbone of the turkey and
arrange it so  it can lift the turkey out of the hot oil. Put a meat
thermometer  into the breast portion of the turkey where it can be seen
from the  rear end. COOKING: Find a clear, outdoor spot where you can
cook the  turkey, preferably away from the house....(5 Gallons of
burning  peanut oil is a sight to see, especially inside the
house)...... Set  up the burner so it will produce Maximum heat (I hook
mine up  straight from the bottle with no regulator) and put the pot
on, and  put the oil on the heat. <Make sure the baking soda and Fire
extinguisher are handy. The Baking soda makes a good, non-messy fire
extinguisher for small fires>. Bring the oil to heat (375F), TURN OFF
THE FIRE. Slowly immerse the whole COLD turkey into the pot, being
careful not to get splashed by the hot oil, AND DON'T DROP THE COLD
TURKEY IN ONE PLUNK. If you put it in too fast, it will cause the oil
to boil over all over everything.  Turn the heat back on, cover the
pot, and fry the turkey till the thermometer is at 190F, and the
outside is golden brown, (about 25-30 minutes). Turn off the Fire,
remove the turkey by its handle and hang it up over the pot to allow
the oil to run off. Let it cool for about 15 minutes and Carve --
you'll love it.... NOTES- This will produce one of the most  flavorful,
juicy turkeys you ever tasted. The quick cooking of the  hot oil saves
all the internal juices and the outside parts are  golden crispy brown.
MYSEASONING(TM)(salt free): Put parsley flakes  and chives in food
processor. Whizz them until they are small enough  to fit through the
holes in a salt shaker. Add garlic and black  pepper. Whizz the whole
thing for about 2 mins, or until all the  components are small enough
to fit through a salt shaker. put in  shakers or spice containers with
shake and pour spouts. when you use  it - add as much as your taste
buds tell you. Add your own salt to  taste. TIPS- 1- Season meats
early- allow to dry marinate overnite in  the fridge, or for 30-60 mins
at room temp when you cook them. 2-  Make instant garlic/seasoned bread
: slice french loaf in half,  butter lightly, sprinkle on MYSEASONING
(tm) and put in oven at 375F  until the butter melts, or under the
broiler until brown to taste. 3-  Great on eggs and omelettes. 4- Make
the best hamburger and meat  balls in the world - add MYSEASONING(tm)
and salt to hamburger meat,  shape the patties and/or meatballs, freeze
the excess, and use  whenever needed for a quick work evening meal. 5-
Add a Tablespoon of  MYSEASONING(tm) to rice when you cook it for a
delicious change of  pace. 6- For bread recipes, add about 2 Tbsp per
pound of bread dough  for great seasoned buns and rolls. [From
"Charlie's Recipes and Other  Funny Stories" By Charles C. LeBlanc]
COPYRIGHT 1994 CHARLES C.  LEBLANC Posted to EAT-L Digest 20 November
96 Date:    Thu, 21 Nov

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 70
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2164.6mg
Potassium: 590.4mg
Carbohydrates: 11.3g
Fiber: 3.7g
Sugar: 2.5g
Protein: 6.7g