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Cajun Fried Turkey

Source of Recipe


Paula Deen



List of Ingredients



• One 13-pound turkey
  
• 3 Tbsp Creole seasoning, divided
  
• 1 cup butter, melted
  
• 3 to 4 gallons peanut oil
  






Instructions



1. Remove giblets and neck from turkey. Remove plastic ring holding legs together and pop-up timer. Rinse turkey with cold water; dry well. Loosen skin without detaching it; carefully rub 1 tablespoon Creole seasoning under skin.
   
   
2. In a small bowl, combine butter and remaining Creole seasoning. Fill a turkey marinade injector with butter mixture; inject turkey with butter mixture at 1-inch intervals, into breasts, thighs and wings. Let stand 30 minutes before frying.
   
   
3. Heat peanut oil in a turkey fryer to 375° F over medium-low heat, following manufacturer's instructions. Place turkey in fryer basket. Carefully lower basket into hot oil. The temperature should fall to and remain at 325° F. Cook for approximately 45 minutes (3½ minutes per pound at 325° F). Slowly remove basket from oil. Drain and let cool slightly before slicing.
   
   Makes 10 to 12 servings.
   
   
   
   • Make sure your turkey fryer is on a level surface outdoors. Be extremely careful when lowering turkey into hot oil.