Here’s a new twist on a Low Country Boil. Pensacola Energy’s John Scanlon uses a turkey in place of the traditional seafood and the results are delicious.

 

1 Whole Turkey (thawed) – choose whatever size you need to feed your crowd

6 medium onions – chopped

4 lbs. new potatoes, cleaned

1 package of fresh white mushrooms

12 small ears of frozen corn on the cob

2 oranges, peel-on, cut into sections

2 lemons, peel-on, cut into sections

5 lbs. Cajun seasoning, such as Zatarain’s

4 oz. of liquid crab boil, such as Zatarain’s

Large pot – big enough to contain the turkey and cover it with water

 

Add in Cajun seasoning and liquid crab boil seasoning and bring water to a boil. Add in the oranges, lemons, and onions. Lower the turkey in to the pot, and bring in to a boil. Continue boiling until the turkey reaches an internal temperature of 165 degrees Fahrenheit. In the last 20 minutes of cooking, add in the potatoes and the last 10 minutes add in the corn and mushrooms. Let it soak for an additional 10 minutes once complete. Remove the turkey first and slice. For added spice, add the sliced turkey to the pot to soak up more flavor. Serve remaining ingredients directly from the pot onto your serving dishes alongside the turkey.