Ingredients: |
Ingredients: 1 Turkey, 14-16 lb., Thawed
4 tbsp. Tony Chachere's Creole Seasoning
1 stick Blue Bonnet Margarine
1 8oz. Bottle of Wishbone Italian Dressing, Strained
1 Injector Needle
3 gal. Peanut oil
Turkey Fryer Pot, Thermometer, and outdoor gas cooker
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Directions: |
Directions:INJECTING:
Thaw turkey completely. Unwrap (make a note of the weight) and remove giblet pack and any other extras packed inside of turkey. Trim excess skin from neck area. Rinse Turkey under running tap water. Place turkey on it's back.
In a saucepan over low heat, combine Margarine, strained Italian Dressing, and Tony's seasoning. Stir frequently. Continue to heat and stir to prevent separation. Carefully (don't burn yourself - the needle will become very hot!) put needle end of injector into heated mixture, and draw a dose of mixture into injector. Pierce turkey breast in center of left side with needle. Pinch skin around needle while pressing a little bit of mixture into turkey. Without removing, pull needle partially out of turkey, and re-insert in a different direction (try to reach as many different locations in the meat as possible through a single hole... this will help keep your seasoning on the inside of your bird). Repeat on the right side of the breast and in each thigh, leg, and wing. After injecting your turkey, sprinkle the outside with additional Tony's seasoning, then place it in a plastic grocery bag, and put in ice in a cooler overnight to marinate.
COOKING:
Thoroughly Drain excess water from turkey. Pour appropriate amount of peanut oil into fryer pot and heat (outdoors) to 335º. Carefully lower turkey into hot oil, then quickly increase heat to maintain oil temp. of 335º. Monitor oil temp. continuously, making adjustments to flame, as necessary. Cook turkey for 3 min. per pound. Drain, and wrap in foil until ready to serve. |
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