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    Cajun Turkey


    Source of Recipe


    4hanna

    List of Ingredients




    12 lb. turkey
    Creole Butter Marinade
    Tony Chachere's Creole Seasoning

    Recipe



    Remove giblets from turkey, rinse with warm, pat dry (especially inside cavity) and leave whole. Inject 4 oz. of Creole Butter on each side of breast. Inject approximately 2 oz. in each leg and thigh. Use about 16 oz. per turkey. Rub Tony's Seasoning over bird and inside cavity. Hold bird by legs and lower (breast first) slowly into oil. (MAKE SURE ALL WATER IS DRAINED FROM CAVITY BEFORE PLACING BIRD INTO THE OIL.) Deep fry whole in 3 to 4 gallons of oil (preferably peanut oil) at 350°F for 3-1/2 minutes per pound.

    Bon Appetit
 

 

 

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