SALT
BLACK PEPPER
RED PEPPER
ITALIAN DRESSING
CELERY SALT
WORCEDTERSHIRE SAUCE
GARLIC POWDER
SOY SAUCE
TWENTY POUND TURKEY
5 GALLONS COOKING OIL
TWENTY POUNDS IRISH POTATOES

Wash turkey and remove giblets, etc. from the cavity.
Season turkey by liberally salting and peppering with both red and black pepper.  Sprinkle with celery salt and garlic powder.  Splash Worcestershire and soy sauces, then pour Italian dressing all over the outside of the turkey and work into the cavity.  Wrap the turkey in foil and let marinate over night.

Cut potatoes into quarters or desired size with peel left on.  Wash, drain and prepare for frying.

A black wash pot with a butane burner and clean pitchfork or shovel is used to fry the turkey.  Pour the five gallons of cooking oil in the black pot and heat to 350° (almost smoking).  Ease the turkey into the grease very carefully so as not to splash hot grease.  Turn the turkey with the shovel every 30-45 seconds to keep from burning.  Do not break the skin if possible.  Grease should be maintained at 310° to 325° during cooking.  Cook 3 minutes per pound.  Remove turkey and let cool.  Check breast under wing to be sure turkey is done.  If not done, continue to fry until done.

Louisiana Extension System