Cajun Fried Turkey

• 9 Tbsp. Tony Chachere Creole seasoning
• 1 Tbsp. cayenne
• 1 Tbsp. garlic powder
• 1 chicken bouillon cube
• 2 gal. peanut oil
• 1/2 stick margarine
• 2 Tbsp. Accent
• 4 1/2 c. water
• 1 (12 to 14 lb.) turkey

1. Boil all together except butter until all seasonings are dissolved.
2. Remove from heat and add butter.
3. Once cooled, inject mixture into turkey with large cattle syringe.
4. Sprinkle inside and out with extra Tony C's seasoning.
5. Refrigerate 24 hours. Heat peanut oil to 275u0b0 to 300u0b0 in 24-quart stainless steel stockpot.
6. Use a coat hanger to suspend the turkey in the pot. Cook for 4 minutes per pound plus 5 minutes (12 pound equal 53 minutes).
7. Oil can be reused for 5 to 7 turkeys, especially if you fry potatoes in between. They are delicious and help clean the oil. Turkey will be juicy and spicy.

chachere, cayenne, garlic powder, chicken, peanut oil, margarine, accent, water, turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880715 (may not work)