Summary: Josh visits his family in the Louisiana homeland. Josh's dad wakes him up early Christmas morning to film him deep frying a turkey. His mom prepares giblet gravy. Cajun cooking, singing, dancing, and laughing at its best!
Ingredients: Fried Turkey (1 whole turkey, Cajun seasoning and injector, marinade of your choice, approx. 3 gallons of Peanut Oil (peanut oil is best because it has a high burn temp)) Giblet Gravy (Turkey heart, neck, and gizzard, 1 package of chicken gizzards, Handful of white onion, chopped, Handful of celery, chopped, Water, to cover the above, Cream of mushroom soup, 2 tablespoons of cornstarch mixed with 1/3 cup of cold water 2 hard-boiled eggs, diced)
Directions: Wash turkey and remove the neck, gizzard, etc. from the cavity of the bird - set aside. Heat Oil to 350 degrees in a very large heavy pot on a propane burner outside. SLOWLY lower the turkey into the hot oil. Let fry for 4 minutes per pound. Lift out and let hot grease drain. Place turkey in pan and cover with tin foil and let rest for about 20 minutes or longer before carving. Boil first 5 giblet gravy ingredients for about an hour. Remove meat from broth. Dice meat, removing cartilage and neck bones. Return meat to broth and add cream of mushroom soup. Heat to boiling and then simmer for about 10 minutes. Add cornstarch/water mixture (this is your thickening agent). Simmer for about 30 additional minutes. Add eggs.