Richard (Ricky) Heyd's Cajun Fried Turkey

Richard (Ricky) Heyd's Cajun Fried Turkey

5/8 cup Tabasco sauce
5/8 cup Worcestershire sauce
4 1/2 Tbsp Onion juice
3 Tbsp Garlic juice
4 Tbsp Liquid crab boil (optional, if you like it spicy)
3 1/4 cup water
5 Tbsp Louisiana spice seasoning
1 10-12 lb. Turkey
2 gallons peanut oil

Place all ingredients except oil and turkey into saucepan. Heat over medium
heat until boiling, stirring often. Turn off and cool. Place into an
injection syringe and inject into turkey. Stick the needle all the way into
meat. As you inject the turkey draw back on the needle so that mixture is
distributed through all meat areas. Be careful not to draw out too far as
this mixture burns if it gets into eyes. ( Trust me on this one.) Make sure
that all areas of turkey are injected with seasoning. Allow turkey to stay
in refrigerator overnight to marinate. When ready to cook, heat oil to 350
degrees. Before lowering turkey into oil, coat the outside with an
additional small amount of Tabasco sauce and Louisiana spice. Be extremely
careful, especially when the cavity, and slowly lower turkey into oil. Cook
turkey for four minutes per pound. Watch and adjust temperature if needed.
Remove turkey and place into pan with paper towels to drain. Never deep fry
a turkey indoors or under a carport. Be careful not to slosh the oil onto
the fire.

Source:

rec.food.recipes