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	Fried Turkey
	INGREDIENTS: 10 - 12 pound Turkey Poultry seasoning Cajun seasoning Celery seed Garlic powder Onion powder 1 onion 1 green pepper 2 stalk celery Turkey Marinade 1/2 onion 1/2 green pepper 1 stalk celery 1 tablespoon Cajun seasoning 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 4 tablespoons water celery seed, sprinkle poultry seasoning, sprinkle Turkey Injector 3-5 gallons Peanut oil Turkey fryer	Prep/Cook Time: ~ 1 hour
		CLEAN turkey thoroughly and pat dry. Place in large roast pan or pan that will fit in refrigerator overnight.
		SPRINKLE and RUB poultry seasoning, cajun seasoning, celery seed, garlic powder, and onion powder on outside and inside of turkey. Flip turkey to season other side.
		COMBINE all ingredients for marinade. Place in blender or food processor. Chop/blend until ingredients are liquefied.
		INJECT the turkey with homemade marinade. Make sure to inject every spot (legs, wings, breasts, back and thighs). Continue ejecting until ALL marinade is used.
		CHOP remaining onion, green pepper and celery. Place around and inside of turkey.
		COVER and place in refrigerator overnight.
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		REMOVE from refrigerator one hour before frying.
		POUR peanut oil into turkey fryer. Light fryer and warm oil to 325 degrees.
		PLACE turkey into fryer very slowly. (You don't want the grease to bubble too much and run on the ground).
		FRY using the following time table: 3 minutes for every pound + 5 minutes. *Maintain temperature between 325 and 350 degrees. You will have to keep adjusting the flame to maintain the proper temperature.*
		REMOVE turkey from fryer very slowly. Let oil drain. Place in roast pan. You can cut and serve whenever you are ready to eat.
		TIPS: Carefully read directions that come with your turkey fryer. This will help determine how much peanut oil to use. Also, thoroughly clean hands and all surfaces that turkey as been on.