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Thanksgiving: Cajun Fried Turkey

Source of Recipe


Southern Living



List of Ingredients



• 1 (12½-pound) turkey
  
• ¼ cup chicken broth
  
• ¼ cup butter, melted
  
• 2 Tbsp fresh lemon juice
  
• 1 Tbsp hot sauce
  
• 2 tsp garlic salt
  
• 3 Tbsp paprika
  
• 2 tsp salt
  
• 2 tsp garlic powder
  
• 2 tsp onion powder
  
• 1 tsp ground red pepper
  
• 1 tsp dried thyme leaves
  
• 1 tsp dried oregano
  
• 1 tsp coarsely ground pepper
  
• 3 to 4 gallons peanut oil
  






Instructions



1. Remove giblets and neck from turkey; rinse with cold water. Drain well; pat dry. Combine chicken broth and next 4 ingredients. Inject mixture into turkey using a meat injector. Cover and chill 8 hours.
   
   
2. Combine paprika and next 7 ingredients in a small bowl; rub in cavities and over surface of turkey. Place turkey, legs up, on fryer rod; allow liquid to drain for 20 to 30 minutes. Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat oil to 375° F over a medium-low flame according to manufacturer's instructions.
   
   
3. Carefully lower turkey into hot oil with rod attachment. Fry turkey 2 to 2½ minutes per pound or until a thermometer inserted in thigh registers 170° F. (Keep oil temperature at 350° F.) Remove turkey from oil; drain well, and let cool slightly before slicing.
   
   Makes 8 servings.