Pierce turkey all over with tines of a fork. Place the bird in a roasting pan. Season with soy sauce, shrimp boil, black pepper, garlic or garlic powder, and chives, sprinkled on all surfaces and in cavity. Place some onion and celery in cavity and the rest alongside the turkey. Add water to the pan. Refrigerate, covered in the coldest part of the refrigerator for one to three days. Occasionally turn the turkey and baste with the pan liquids. When ready to prepare, heat the oil in a large, heavy pot until very hot, about 325 to 350 degrees on a meat thermometer. Remove turkey from the marinaid, remove vegetables from cavity and drain the excess liquids. Sprinkle the turkey generously with the Cajun poultry seasoning. Using two forks, or holding turkey by the legs, lower carefully into the hot oil. Cook, breast down for 15 minutes, turn and cook for about 10 more minutes until browned. Carefully remove the turkey with two forks. Place on a wire rack to drain. Serve hot or cold.

however, or turkey will fall apart when you remove it from the oil. If under cooked, finish in the microwave oven.