- 1 15-pound turkey
- 5 gallons peanut oil
- Louisiana Gold Pepper Sauce to taste
- Worcestershire sauce to taste
- salt to taste
- black pepper to taste
- cayenne pepper to taste
- onion powder to taste
- garlic powder to taste
- celery salt to taste
In a 10 gallon stock pot, heat oil over a propane burner outdoors. Using a candy thermometer, preheat oil to 325 degrees.
Season the turkey generously using all of the above spices. You must remember that the majority of the seasonings will simply be washed away from the bird so, please, over-season inside and out.
Once the oil is hot, lower the turkey into the pot and cook for 25 minutes. Carefully turn the bird and cook for an additional 15 to 20 minutes. It is important that you watch the bird during the last 20 minutes of cooking to prevent burning.
Test for doneness with a meat thermometer. The outside of the bird will look slightly overcooked, however, it will be wonderfully moist inside.
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Source: THE EVOLIUTION OF CAJUN & CREOLE CUISINE by John Folse
Submitted By: Carolina
Deep Fried Turkey