Cajun Fried Turkey - cooking recipe

Ingredients

9 Tbsp. Tony Chachere Creole seasoning
1 Tbsp. cayenne
1 Tbsp. garlic powder
1 chicken bouillon cube
2 gal. peanut oil
1/2 stick margarine
2 Tbsp. Accent
4 1/2 c. water
1 (12 to 14 lb.) turkey

Preparation

Boil all together except butter until all seasonings are dissolved.
Remove from heat and add butter.
Once cooled, inject mixture into turkey with large cattle syringe.
Sprinkle inside and out with extra Tony C's seasoning.
Refrigerate 24 hours. Heat peanut oil to 275\u00b0 to 300\u00b0 in 24-quart stainless steel stockpot.
Use a coat hanger to suspend the turkey in the pot. Cook for 4 minutes per pound plus 5 minutes (12 pound equal 53 minutes).
Oil can be reused for 5 to 7 turkeys, especially if you fry potatoes in between. They are delicious and help clean the oil. Turkey will be juicy and spicy.