Name: Deep-Fried Whole Turkey
Ingredients: 1 10 to 12 pound turkey, fresh or thawed; 1/4 c Soy sauce; 1/2 c Shrimp boil seasoning; 2 ts Black pepper; 6 Cloves garlic, chopped, or garlic powder to taste; 1/2 c Chopped chives; 2 md Onions, cut into 1/8ths; 4 Ribs celery, cut into 3" pieces (up to 6); 1 c Water; 2 ga Peanut oil (no substitutions); 3 tb Cajun poultry seasoning

When Ephesians 5:22 says, “Wives, submit to your own husbands, as to the Lord,” the word as does not mean that Christ and the husband are the same. Christ is supreme; the husband is not. Her allegiance is first to Christ, not first to her husband. The analogy only works if the woman submits to Christ absolutely, not to the husband absolutely. Then she will be in a position to submit to the husband without committing treason or idolatry.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Cajun		1	Servings

INGREDIENTS

1		10 to 12 pound turkey, fresh or thawed
1/4	c	Soy sauce
1/2	c	Shrimp boil seasoning
2	ts	Black pepper
6		Cloves garlic, chopped, or garlic powder to taste
1/2	c	Chopped chives
2	md	Onions, cut into 1/8ths
4		Ribs celery, cut into 3" pieces (up to 6)
1	c	Water
2	ga	Peanut oil (no substitutions)
3	tb	Cajun poultry seasoning

INSTRUCTIONS

Pierce turkey all over with tines of a fork. Place the bird in a roasting
pan. Season with soy sauce, shrimp boil, black pepper, garlic or garlic
powder, and chives, sprinkled on all surfaces and in  cavity. Place some
onion and celery in cavity and the rest alongside the turkey. Add water to
the pan. Refrigerate, covered in the coldest part of the refrigerator  for
one to three days. Occasionally turn the turkey and baste with the pan
liquids. When ready to prepare, heat the oil  in a large, heavy pot until
very hot, about 325 to  350 degrees on a meat thermometer. Remove turkey
from the marinaid, remove vegetables from cavity and drain the excess
liquids. Sprinkle the turkey generously with the Cajun poultry seasoning.
Using two forks, or holding turkey by the legs, lower carefully into the
hot oil. Cook, breast down for 15 minutes, turn and cook for about 10 more
minutes until browned. Carefully remove the turkey with two forks. Place on
a wire rack to drain. Serve hot or cold.
NOTE: Cooking time is about 2 minutes per pound, do  not over cook,
however, or turkey will fall apart when you remove it from the oil. If
under cooked, finish in the microwave oven.
Posted to EAT-L Digest 20 November 96
Date:    Thu, 21 Nov 1996 17:48:07 -0500
From:    Lynn Penfield <KITCELEB@AOL.COM>

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