Cajun Fried Turkey Recipe

How to make it

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• Two days prior to cooking:
• Defrost turkey. Now if you forget to take it out early enough, thaw it in warm water in the sink - draining and refilling as water turns cool.
• Nighrt before:
• Strain Italian dressing to catch items too big for the injector needle. Melt a stick of butter and add to the strained dressing.
• Take a handful of your favorite Cajun seasonings and add to marinade (Tony Chachere's Creole seasoning, , Zatarans Creole seasoning, Cajun Shake seasonings, and any Cajun spice).
• Add onion powder and garlic powder to taste.
• You can also purchase Cajun Injector seasoning from the store.
• Use injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the turkey. Inject from multiple angles for maximum coverage. The more you use, the juicier the turkey will be when you cook it. Also, rub seasoning on the outside of the turkey, under the skin, and the inside cavity as well.
• Place turkey, legs up, on holder and place inside plastic oven roasting bag. Keep overnight in an ice chest with a little ice.
• Day of:
• Fill fryer approximately 1/3 with oil (You don't have to use Peanut Oil, but it's preferred)
• Dip turkey while in the plastic bag in oil and fill or drain as needed. Oil should just cover the top of turkey. Ensure you have a hole at the top of the plastic bag, otherwise the bag will expand with air and you will not get an accurate reading. Take turkey out of oil and place back in cooler.
• An alternative is to use water the previous day prior to seasoning/injecting turkey. Place turkey in a plastic bag and then place in the pot. Pour water into pot until bagged turkey is fully submerged. Remove turkey, mark the water level, empty water, dry and pour oil to that spot.
• Heat oil to 375°-400°F. It takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350°. Ensure you keep the temperature between 325°-350°F, but the closer to 350°F the better. Cook 2-3 minutes per pound. Never cover pot with lid! Oil could boil over and cause serious damage!
• I cook mine an extra 10 minutes past the 2-3 mins per pound to make sure it's done all the way through. Don't be afraid that the turkey is dark in color. It's suppose to be. the inside is a wonderful, juicy bird (even the white meat). I debone mine when I'm entertaining.