Cajun Deep Fried Turkey - cooking recipe

Ingredients

black pepper
Tony Chachere Creole seasoning (seafood department)
5 oz. Cajun Injector (chicken and turkey) marinade (available at Seessels)
1 whole turkey
1 to 2 gal. peanut oil

Preparation

Inject 1
ounce of marinade into each side of breast, 1 ounce into
each
thigh
and
1/2
ounce
into each drumstick. Sprinkle generously
with
black
pepper
and Tony's Chachere Creole seasoning.
Cover and place in refrigerator overnight. Put enough peanut
oil
in large pot to cover turkey.
Heat to 350\u00b0.
Make sure
all
water
is
drained
from turkey cavity before frying. Fry
turkey
for
4 minutes per pound at 350\u00b0. This should be done outdoors with a fish cooker.
You'll never want to eat another baked turkey.
This is a Louisiana tradition!