1

Turkey should be clean and dry inside and out.

2

Using shaker, cover carcass inside and out with salt.

3

Shake on cayenne pepper in same manner.

4

Crisco oil should be in a large pot and heated to 325u00b0 to 350u00b0.

5

Pot should be large enough for turkey to fit and oil must cover bird completely.

6

Be careful that pot is large enough that oil doesn't overflow.

7

Put bird in the pot slowly, being careful not to splash hot oil.

8

Fry about 4 to 5 minutes per pound. Small birds cook more quickly.

9

Large birds take longer.

10

Test for doneness at the thigh joint.

11

Once you eat this, your oven will get cobwebs at Thanksgiving and Christmas.

12

Turkey doesn't dry like most cooked turkeys do.

Crab Stew