The Honorable John Breaux former United States Senator, Louisiana Specialty Recipe Cajun Deep Fried Turkey

"I am pleased to provide you with copies of my family's favorite recipes. All of these recipes are considered authentic Cajun food from the Cajun country of Louisiana where I was born." - Senator John Breaux

Ingredients

4 ounces liquid garlic

4 ounces liquid onion

4 ounces liquid celery

1 Tablespoon red pepper

2 Tablespoons salt

2 Tablespoons Tabasco hot pepper sauce

1 ounce liquid crab boil or 1 Tablespoon Old Bay Seasoning

1 poultry or meat injector

1 defrosted 10- to 12-pound turkey

5 gallons peanut oil

Saute first seven ingredients until salt and pepper are dissolved. Fill the injector and inject turkey at breast, wings, drumsticks, thighs, and back. Allow to marinate 24 hours in refrigerator or ice chest. Use a 10-gallon pot for frying. Bring peanut oil to 350 degrees temperature and fry turkey for 38 to 42 minutes. Turkey should float to surface after 35 minutes and you should cook an additional 5 to 7 minutes.

You may want to tie turkey legs with 1/2-inch cotton ropes to be able to remove from frying pot when done.

The cooking of fried turkey should be done outdoors. Extreme caution should be taken when placing cold turkey in hot oil.

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