Cajun Deep Fried Turkey
- black pepper
- Tony Chachere Creole seasoning (seafood department)
- 5 oz. Cajun Injector (chicken and turkey) marinade (available at Seessels)
- 1 whole turkey
- 1 to 2 gal. peanut oil
- Inject 1
- ounce of marinade into each side of breast, 1 ounce into
- each
- thigh
- and
- 1/2
- ounce
- into each drumstick. Sprinkle generously
- with
- black
- pepper
- and Tony's Chachere Creole seasoning.
- Cover and place in refrigerator overnight. Put enough peanut
- oil
- in large pot to cover turkey.
- Heat to 350u0b0.
- Make sure
- all
- water
- is
- drained
- from turkey cavity before frying. Fry
- turkey
- for
- 4 minutes per pound at 350u0b0. This should be done outdoors with a fish cooker.
- You'll never want to eat another baked turkey.
- This is a Louisiana tradition!
black pepper, chachere, cajun, turkey, peanut oil
Taken from www.cookbooks.com/Recipe-Details.aspx?id=612733 (may not work)