Anonymous Tue May 23 19:35:33 2006

- -- Seasoning Mix ---

2 teaspoons salt

2 teaspoons cayenne

- -- turkey ---

1 10 to 12 pound dressed turkey

preferably fresh -- (never frozen), and

not injected with butter -- seasonings, or

other flavorings

4 tablespoon unsalted butter

3/4 cup onions -- finely chopped

1/4 cup celery -- finely chopped

3 tablespoon garlic -- minced

2 tablespoon green peppers -- finely chopped

1 tablespoon plus 1 teaspoon salt

1 tablespoon cayenne

1 teaspoon blank pepper

1/2 cup chicken stock

2 tablespoon Worcestershire sauce

- -- Frying ---

5 gallons vegetable or peanut oil

If at all possible, select a fresh (never frozen) turkey and one that has not been injected with

butter, seasonings, or other flavorings. You need a food injector with a fairly large hole to

inject the turkey. Do this a day ahead, then cover and refrigerate until ready to cook. It is

best to fry the turkey outdoors, using a propane burner or other outdoor cooking equipment

on a concrete slab or some type of solid, level, and non slippery surface. A few drops of oil

will probably bubble over, so have some old towels handy for wiping up slippery spots.

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. To

prepare the turkey: If your turkey comes with a metal prong that holds the cavity closed,

remove and set aside. Remove the giblets and neck from the turkey - checking both ends.

Remove any \