Cranberry Cosmo

4 parts Vodka

2 parts Triple Sec

2 parts Cranberry Juice

1 part Lime Juice

Spiced Grateful Bird

8 to 14 pound whole turkey

About 10 gallons peanut oil

Cajun fryer with basket

Candy thermometer

Meat thermometer

Marinade ingredients listed below

Measure for oil by placing the turkey in the basket and the basket in the fryer. Pour in water until it reaches two inches above the bird. Measure water with a ruler, remove bird and dry fryer thoroughly. Place the measured amount of oil in the fryer and heat to 350 degrees Fahrenheit. using the candy thermometer.

Remove tukey's insides and inject the bird evenly with the following marinade:

½  c. lemon juice

½  c. liquid crab boil

½  c. olive oil

½  c. butter

2 tbs. garlic salt

2 tbs. onion powder

Dry the turkey thoroughly. Use the basket to slowly lower the turkey into the fryer. Allow approximately three minutes per pound to cook. Use meat thermometer to determine if breast has reached 170 and thigh has reached 180 degrees Fahrenheit.

Remove and cool. Place on a serving plate. Garnish with fresh parsley and lemon slices.