| Have you ever tried a Turkey Cajun Style; they are | | | | enough to submerge your Turkey and a way to raise |
| quite good. Perhaps you might want to take | | | | and lower the turkey and a thermometer. Heat the oil |
| advantage as the unsold Turkeys go on sale right | | | | with the seasoning in it to 350 degrees. Then cook |
| after Thanksgiving and that is generally a lot of meat | | | | your turkey by frying it for about 36 minutes to an |
| per weight for the price. Let me tell you of one way to | | | | hour based on the size of the turkey. |
| cook a 11-16 pound Turkey Cajun Style and you will | | | | If the thing catches on fire raise the Turkey, put out the |
| absolutely love it. | | | | fire and start again, realizing to stop the timer. Be sure |
| First get a five-gallon pale of peanut oil, which is | | | | not to burn down the house. This Turkey will serve |
| enough to soak your Turkey in. You will want to make | | | | between 8-10 men, or athletic types. Only cool people |
| sure it is totally under the peanut oil submerged. Then | | | | make Cajun Turkey this way. Please do not share this |
| you will need some Creole Seasoning, one good brand | | | | Secret Recipe with anyone else. Thanks. |
| is Tony Chachere. You will need a large pot big | | | | |