- 1 [10 to 12-pound / 4.5 to 5.4-kg] fresh or frozen* turkey
- 1 [16-ounce / 454-mL] jar Creole butter marinade
- Cajun seasoning, to taste
- Frying oil
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- *If frozen, thaw turkey completely.
- Into outdoor gaz deep-fryer, preheat enough oil to cover the turkey completely to 350°F [180°C].
- Remove turkey's neck and giblets [reserve giblets for another use].
- Remove any plastic pieces used to hold the turkey, or timer.
- Well rinse turkey under cold running water; well drain.
- Using paper toweling, pat turkey dry inside, and outside.
- Stretch neck's skin underneath the turkey; secure with turkey wings that must be turned over towards the back of the turkey.
- Slip then ends of the legs underneath the skin at the opening or tie the legs together using a cotton string.
- Inject 1/2 cup [125 mL] Creole butter marinade into each side of the breast.
- Inject 1/4 cup [60 mL] Creole butter marinade into each thigh and leg.
- Transfer turkey, breast side up, into a metal basket.
- Slowly lower turkey into hot oil.
- Watch for splashes!
- Deep-fry turkey keeping oil at 350°F [180°C] at all times, for 3 1/2 minutes per pound [454 g].
- Remove turkey from oil and insert a instant meat thermometer into the thickest part of the thighs.
- Turkey is done when thermometer register 180°F [82°C].
- Remove done turkey from oil; leave turkey to drip onto paper toweling.
- Leave turkey to rest for 15 minutes.
- Delicately carve the turkey using a sharp knife to serve.
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