Fried Turkey & Turkey Gravy
 
Makes 6 to 8 Servings
Ingredients
Turkey:
  • 1 (12-to 15-pound) frozen whole turkey, thawed
  • 8 ounces Cajun or Creole injector
  • marinade Pi-YAHHHHH!! Seasoning, to taste
  • 3 gallons frying oil (preferably peanut oil)
Gravy:
  • 8 cups water
  • 2 carrots, cut into large pieces
  • 2 stalks celery, cut into large pieces
  • 1 yellow onion, cut into large pieces
  • 4 cloves garlic
  • Turkey neck
  • Turkey liver
  • Turkey gizzard
  • ½ tablespoon Pi-YAHHHHH!! Seasoning
  • 1 teaspoon salt, plus more to taste
  • 1 stick butter
  • ½ cup all-purpose flour
  • Ground black pepper, to taste
Instructions
For turkey:
  1. Make sure your turkey is fully defrosted. The night before frying, inject the marinade in various spots on the turkey. Season the turkey generously with Pi-YAHHHHH!! Seasoning, and refrigerate overnight.
  2. When ready to start frying, fill a tall 7-to 8-gallon pot with 3 gallons of frying oil. Using a propane burner placed outdoors and away from your house, heat the pot on a medium-high heat, and gradually get to 350°.
For gravy:
  1. While the oil is heating up, back in the house, heat a medium pot with 8 cups water on a high heat.
  2. Add carrots, celery, onion, and garlic to the pot of water. Add the turkey neck, liver, gizzard, Pi-YAHHHHH!! Seasoning, and salt. Once the pot has reached a boil, cover, lower to a simmer, and cook for 1 hour. When the hour is up, drain through a sieve over a large bowl so only a clean stock remains.
  3. When the frying oil has reached 350°, slowly—and I mean slowly—lower the turkey into the pot. You may even have to hold it for a bit before you lower the entire way. Lowering too fast can cause a huge overspill and, in some cases, a fire. So, please, lower slowly.
  4. Once the turkey is completely submerged, you set a timer for 3½ minutes per pound. For example, you’d cook a 12-pound turkey for about 42 minutes. Set a timer for a couple minutes before done so you are standing ready when it is done.
  5. While the turkey is frying, heat a medium pot on a medium-low heat on the stove. Melt the stick of butter in the pot. Add the flour, and stir frequently until you reach a caramel color. This may take about 45 minutes. If the turkey finishes before the roux, just turn the heat off, and return when you’re done removing the turkey.
  6. When removing the turkey, let it hang over the pot for a bit so that much of the oil can drain from the turkey. Set the turkey down on a tray, and bring inside.
  7. Finish getting the roux to a caramel color and then slowly start to add ladles of the stock to the roux. Keep adding and stirring until you reach your desired consistency. Season with salt and pepper if you find it needs more. Once you have your gravy done, carve up and serve. Enjoy!
Recipe by Louisiana Cookin' at https://louisianacookin.com/cajun-ninja-fried-turkey-gravy/