Prepare Chow-Chow recipe below. To use the prepared Chow Chow for injection, place about 5 tablespoons prepared Chow Chow in a blender or food processor and pulverize thoroughly. Add vinegar, white wine, lemon juice, red pepper, black pepper, salt, and garlic powder. Blend again for 30 seconds.
Place the mixture in a large chef's syringe (available online and from cooking and restaurant supply stores) and inject entire amount into turkey, being sure to include breast, legs, back, and inside of turkey cavity. Place turkey in refrigerator for 3 days to marinate before deep frying.
A word of caution before continuing - always do the deep frying outdoors only.
If your large pot does not have oil-level indicator lines, use this method to determine the correct amount of oil need:
Place the turkey in the fryer basket and place in the pot.
Add peanut oil until it reaches approximately 1-inch above the turkey.
Remove the turkey from the pot and cover on a platter; set aside.
Preheat the peanut oil in your outdoor deep fryer to 350 to 365 degrees F. It usually takes between 45 minutes and 1 hour to preheat the peanut oil. Use a deep-fat frying thermometer clipped onto the side of the pot. Be careful not to exceed this temperature, as the oil can begin to smoke and catch fire.
Make sure your turkey is completely dry before using - remember hot oil and water don't mix.
Rub the outside of the turkey vigorously with a mixture of additional garlic powder, salt, and red pepper.
When oil is hot, carefully and slowly submerge the prepared turkey into the hot oil. Leave turkey submerged in the hot oil for 4 minutes per pound (turkey weighing under 12 pounds should cook only 3 minutes per pound). Never completely cover the deep-fryer pot when frying with oil.
Remove cooked turkey from the oil carefully and check internal temperature with a meat thermometer. The temperature should reach 170 degrees F. in the breast. When the Turkey has reached the desired temperature, turn the burner OFF and use heat-resistant oven mitts to remove it from the pot. Immediately wrap the turkey with aluminum foil. Let the turkey rest approximately 30 minutes before carving.
A spicy relish of pickled chopped vegetables. which contains no ‘filler’ items, such as cabbage or corn. There are probably as many varieties of Chow Chow as there are Southern cooks. Chow Chow can also be used with all foods to spice up the flavor in the same way you would use a pepper hot sauce.
Though many chow chow recipes call for canning and processing in jars, this one does not. The quantity here is small enough to be used within a few weeks' time. This is John Brennan's favorite recipe. John likes to cook the Chow Chow outside on his gas burner.
Mix and grind together the onions, celery, chile peppers, vinegar, salt, and sugar.
In a sauce pan over medium heat, heat until mixture just comes to a boil. Then turn heat down to low and let simmer, stirring occasionally, for approximately 2 hours. Remove from heat and let cool.
Serve either chilled or at room temperature.
If not using immediately, refrigerator until ready to use. Store in the refrigerator up to 3 to 4 weeks in a glass or plastic bowl (they won't react with the vinegar).
* According to the Texas Peanut Producers, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin. Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added.
Cajun Fried Turkey - How To Deep-Fry Turkey: https://whatscookingamerica.net/poultry/cajunfriedturkey.htm