Cajun Fried Turkey with Giblet Gravy

Summary: Josh visits his family home in Louisiana. Father of Josh before he wakes up Christmas morning to fry a turkey shoot. His mother prepares the sauce offal. Cajun, sing, dance and laugh at its best! Ingredients: Fried Turkey (1 whole turkey, and Cajun seasoning injector, marinade of your choice, approx. 3 gallons of peanut oil (peanut oil is best because they have a high burn rate) temp) Giblet Gravy (Turkey Herz, the neck and gizzards, 1 box of chicken gizzards,Handful of chopped white onion, a handful of chopped celery, water, to cover the top of the cream of mushroom soup, 2 tablespoons cornstarch with 1 / 3 cup cold water 2 hard boiled eggs diced) Directions of Washing: Remove the turkey neck, gizzard to ask the cavity of the birds, etc. - aside. Heat oil to 350 degrees in front of a large heavy saucepan over a propane burner. Slowly lower the turkey into hot oil. Cook for 4 minutes per pound. Lift and drain the hot fat can. PlaceTurkey in the pot and cover with foil and let rest about 20 minutes to carve out or further. Giblet sauce boil first 5 ingredients for about an hour. Remove the meat from the broth. Diced meat, cartilage and bone of the neck removed. Return meat to broth and cream of mushroom soup. Heated to boiling and then simmer for about 10 minutes. Add the cornstarch mixture of water (which is) your thickening agent. Bake for about another 30 minutes. Add eggs.

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