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Cajun Fried Turkey
1 10 to 12 lb. turkey
1 jar Injector Marinade
(We like butter flavor)
5 gallons peanut oil
Cajun Seasoning to taste
THIS MUST BE DONE OUTSIDE IN A TURKEY FRYING POT, AWAY FROM YOUR HOUSE AND ANY FLAMMABLE MATERIALS.
Once turkey has completely thawed, rinse well.
To see how much oil to use without it spilling over while cooking: before heating pot, fill it with water, leaving 6-8 inches of room in the pot. Place unseasoned turkey in the fryer basket and put it into the pot of water, letting excess run off. Make sure the water level is at least 2 inches from the rim. Remove turkey. Mark a line into the side of the pot at the water line. Dump out water. Add oil to the line you marked. Heat to 325 degrees.
Pat turkey dry. Using marinade injector, inject turkey with marinade. Season bird inside and out with cajun seasoning. Make sure turkey is about room temperature before frying. Otherwise, it will splatter oil while cooking.
When oil reaches desired temperature, carefully lower the turkey into the pot (hot oil can shoot up through the center of the turkey carcass, so watch out). Oil temperature will drop, so adjust your flame to cook at a steady 325 degrees. Cook 3 1/2 minutes per pound of turkey weight. Be extremely careful when removing turkey from oil, because you could burn yourself badly should you drop the turkey back into the hot oil. Use a wooden paddle or sturdy wooden broomstick. Having a helper to lift the turkey is a good idea. Be careful of the hot oil that will drain. Keep it on the concrete until it has finished draining.
This is delicious and well worth the trouble. Turkey will be nicely browned, but not dry, with lots of good flavor!