Cajun Fried Turkey

Ingredients:

• 12 lb. turkey
• Cajun Injector Creole Butter Marinade
• Tony Chacheres’ Famous Creole Seasoning

Equipment:

• Deluxe Cajun Injector

Steps:

Remove giblets from turkey, rinse with warm, pat dry (especially inside cavity) and leave whole. Inject 4 oz. of Cajun Injector Creole Butter on each side of breast. Inject approximately 2 oz. in each leg and thigh. Use about 16 oz. per turkey. Rub Tonys Seasoning over bird and inside cavity. Hold bird by legs and lower (breast first) slowly into oil. (MAKE SURE ALL WATER IS DRAINED FROM CAVITY BEFORE PLACING BIRD INTO THE OIL.) Deep fry whole in 3 to 4 gallons of oil (preferably peanut oil) at 350’F for 3-1/2 minutes per lb.