INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 67802
Calories From Fat: 65822
Total Fat: 7444.2g
Cholesterol: 2174.3mg
Sodium: 20508.2mg
Potassium: 674.3mg
Carbohydrates: 86.2g
Fiber: 6.6g
Sugar: 11.1g
Protein: 419.1g