- 1- 12-13 lb turkey
- 16 oz Injectable, thin but flavorful Creole butter marinade*
½ cup dry Cajun spices (for rub)
- Cayenne pepper, red pepper, black pepper, white pepper, onion powder, garlic powder (less on the pepper reduces spice heat)
- 3.5 gallons of high-grade Peanut, cottonseed or vegetable oil
- 2 cups of water, preferably filtered
- ½ cup butter, melted
- 1 tsp salt
- ½ tsp each of Cayenne pepper, red pepper, black pepper and white pepper
- 1 tsp garlic powder, onion powder
- 1 Tbsp lemon juice
*MARINADE RECIPE (made the week before use):
- Bring water to a simmer, keeping heat on, and quickly stir in salt, lemon juice, peppers and powders. Keep stirring to thoroughly fuse the dry spices with the hot water.
- As the water begins to boil, quickly whisk in melted butter for about a minute, fusing butter as much as possible with the spices.
- Reduce heat to low, cover and let simmer for an hour, stirring twice only. Keep covered.
- After one hour, turn off heat and let cool the rest of the day.
- Pour marinade into a jar with an airtight lid and place in refrigerator for, if possible, one week.
- When ready to inject fowl, place jar of marinade in microwave, heat for about a minute to melt butterfat. Stir briskly.
- Using a cheesecloth or fine screen to catch particulate, pour marinade into a glass measuring cup. This is the injectable marinade thin enough in viscosity to pass through needle and into meat.
INSTRUCTIONS for frying Cajun turkey:
- FRYER: Into a UL-approved, high-quality Turkey Fry Kit –either outdoor (propane) or indoor (electric)— pour in the required amount of oil as stated in the instructions coming with the kit (most fry pots have fill lines stamped inside). Remember that the turkey will displace its weight in oil. NEVER fill a fry pot up with oil. Light burner (or plug in fryer) and heat oil to 375 degrees, making sure an adult is monitoring the burner and temperature the whole time.
- INJECTING: Starting in the turkey breast, INJECT with marinade using as few holes in the skin as possible, i.e. make 3 injections per hole at different angles, sending marinade deep into the meat, about 1½ ounces per pound.
- Rub dry mixture of spices liberally over the surface of the turkey, inside the cavity and under the breast skin as far as possible.
- Lower the COMPLETELY-THAWED, injected turkey down easily into the hot oil. (Make sure it is thawed. Ice in hot oil could explode.) Using the thermometer, make sure the oil temperature does not fall below 325 degrees or exceed 375 degrees.
- Fry turkey for 3.5 minutes per pound. A 10-lb turkey will take 35 minutes.
- Using the hook or tongs which came with your kit, ease the turkey out of the oil and let oil drain back into the pot.
- Platter up on decorative holiday platter and sprinkle with more Cajun spices for a spicier crust. For herbal crust, sprinkle with “Simon & Garfunkel:” Parsley, Sage, Rosemary & Thyme. For holiday garnish, crisscross fresh parsley with paprika across the turkey. If you want to go first class all the way, attach paper frills to each drumstick end (those white paper puffy holders at gourmet shops).
- Garnish with fresh-baked Andouille sausage, red and green grapes or red and green bell pepper or red and green apples, and kale. Let meat rest for at least 15 minutes.
FOR BAKING TURKEY simply follow temperature and time instructions on turkey label or in traditional baking methods called for in most cookbooks.
- Inject entire 16-oz jar of Cajun Injector® Creole Butter marinade into turkey, mostly in the breast.
- Rub Cajun Injector® Cajun Shake over and under turkey skin and inside cavity.
- Fry in 350° oil for 3.5 minutes per pound.
- Remove, drain, and slightly sprinkle with more Cajun Shake for a spicier crust.