BP'S CAJUN FRIED TURKEY

• 12 lb turkey
• 1 peanut oil
• 16 oz zesty Italian dressing
• 1/4 cup Toni Chachere's Creole seasoning
• 1/3 cup hot sauce (I like Louisiana)
• 2 tbsp garlic powder

1. Completely defrost and clean turkey.
2. Taking out inner giblets.
3. Using a strainer strain Italian dressing ...separating dressing and garlic and spices
4. Set aside garlic from dressing for later use.
5. Mix the rest of the ingredients for the marinade in the now stained dressing.
6. Mix well.
7. Inject turkey with marinade.
8. Use short and long injections and be sure to get the whole bird even remembering to flip it to get the bottom
9. Once injected cover with garlic that has been separated from dressing.
10. Cover and refrigerate for 24 hrs
11. Before cooking take out turkey and let sit at room temp until cool but don't let get warm.
12. This let's the marinade redistribute throughout meat.
13. While turkey is sitting heat fryer with peanut oil at 375 ...enough to fully submerged but do not over flow.
14. ..there should be a mark in fryer stating how much to use
15. Once oil is heated take turkey put it in the basket and CAREFULLY submerge into hot oil.
16. DO NOT DROP!
17. Cook for 3 minutes per pound plus 3 minutes.
18. ..so if your bird is 12 lbs total cooking time is 39 minutes.
19. Once time is up carefully take out your bird let drain for 5 minutes and carefully move to pan for carving.
20. Turkey will be extremely hot do be very careful
21. Most important step of all.
22. ....ENJOY!

turkey, peanut oil, italian dressing, chachere, hot sauce, garlic

Taken from cookpad.com/us/recipes/356883-bps-cajun-fried-turkey (may not work)