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Deep Fried Turkey

Ingredients

  • 15 pounds fresh turkey (Butterball)

  • 16 ounces Cajun injector Creole Butter Marinade

  • 3 tablespoon Tony's Creole Seasoning

  • 2 ½-3 gallons canola oil

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Directions

  1. Remove turkey from packaging and place in clean sink.

  2. Sprinkle salt all over turkey to remove impurities. Rinse turkey well under running water; drain excess water. 

  3. Place turkey on flat pan; pat dry with paper towels. 

  4. Pour bottle of marinade into a bowl.

  5. Inject cajun marinade into the syringe; inject the turkey into the joints and turkey breast.  Repeat injecting process until all of the marinade is used.

  6. Place turkey in large bowl, cover and let marinate for 2 hours.

  7. Pour oil in an electric deep fryer; preheat to 325 degrees.

  8. Lift the turkey and drain the excess marinade. Place turkey in fryer basket and slowly place in hot oil.

  9. Close the fryer lid; cook the bird 4-5 minutes per pound until golden brown. (approx. 75-80 minutes)

  10. Slowly lift the lid and attach the fryer hook to the basket.  Slowly remove the basket and place on a flat pan to drain. 

  11. Let turkey rest at least 15 minutes before carving to retain juices. (it will be too hot to cut)

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