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Cajun Fried Turkey

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Ingredients:

1 12 to 14 pound turkey, thawed
1 bottle liquid onion juice
1 bottle liquid garlic juice
1 stick margarine, melted
1 teaspoon Tony's seasoning
2 teaspoons paprika
3 tablespoons. Louisiana hot sauce
4 tablespoons Worcestershire sauce
2-1/2 gallons peanut oil
salt and pepper to taste
2 onions

Directions:

Thaw turkey in refrigerator days. Wash and season 2 days before ready to fry. Combine all seasonings ingredients, except paprika and inject turkey with the seasonings. Use plenty, it will cook out. Use a large syringe (you can buy a cattle syringe at a farm supply store) and inject all over the turkey. Put the onions inside the turkey. sprinkle the outside of turkey with paprika. After seasoning, let the turkey sit for 2 hours at room temperature. Return turkey to refrigerator and marinate for 2 days. Heat oil to 350 to 375 in a 20 gallon pot. Place turkey in hot oil and fry. Cook 3 to 4 minutes per pound. Turkey will sink to bottom. When it is done, it will float. Cook 10 minutes after it floats then remove from oil.

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