Directions: |
Directions:A few days before, let the turkey thaw completely in the fridge. The day before, clean all of the insides out of the turkey and make sure there is a clear hole from top to bottom. Take the turkey out to the fryer, place the turkey on the stand legs up and place in the fryer. Fill the fryer up with water until you just cover the legs of the turkey. Take the turkey out making care that all of the water stays in the fryer. Mark the level of the water on the outside of the fryer. This is how much oil you will put in the fryer before cooking the turkey.
Take the turkey in the house. Use injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the turkey. Inject from multiple angles for maximum coverage. The more you use, the juicier the turkey will be when you cook it. Also, rub Tony Chachere's seasoning on the outside of the turkey, under the skin, and the inside cavity as well. Wrap the bird in plastic wrap and keep in fridge overnight.
When you are ready to cook: Remove turkey from plastic wrap and place turkey, legs up on the stand. Make sure the hole at the bottom is large enough to let the oil flow through. Fill the fryer with peanut oil to the spot that you marked last night.
Heat oil to 375°-400°. It takes approximately 30 minutes. Place turkey on stand in oil. Oil should drop to 350°. Ensure you keep the temperature between 325°-350°, but the closer to 350° the better. Cook 2-3 minutes per pound.
Remove and let the turkey rest before carving.
Enjoy with family and friends!! |
This recipe for Cajun Fried Turkey is from