Instructions: We here in the south love to fry everything...even our turkey! I have not tried to do this myself, but I have eaten it as prepared from this recipe which is from Savory Classics, Bells Best 2 (Mississippi chapter of the Telephone Pioneers of America). It is a lengthy process, but well worth it.

It is like nothing you have ever tasted!

Have turkey completely thawed. Put in cook pot and cover with water, plus one inch. Take turkey out and measure water. That is the minimum amount of oil needed to fry turkey.

Wash turkey inside and out. Make a damp paste of creole seasoning, salt and vinegar. With a sharp knife, poke holes randomly through meat and put seasonings, garlic, and onion pieces in each hole. Rub seasoning salt all over outside, under skin, and inside cavity. Put an onion and celery stalk in cavity. Put bay leaf under wing. Run coat hanger through cavity to make a handle. Tie legs together with twine. Wrap up turkey with foil and put in refrigerator for 2 days.

Get grease very hot. Put whole turkey in and let sizzle for 3 minutes. Turn fire down to a rolling boil. Cook turkey for 5 minutes per pound. Have meat completely covered in oil while frying. Slice and serve hot.

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