Cajun Fried Turkey
1 12-14 lb Turkey, fully defrosted
1 jar Tony Chachere's Creole Butter Marinade
3 Tb Tony Chachere's Creole Seasoning
2 ½ gallons Peanut oil
Remove giblets and neck from bird. Rinse bird well under cool water and pat dry. Using the marinade injector provided with marinade, inject marinade into the legs, thighs, and breast of turkey. You will want to use one ounce marinade for each pound of turkey. Rub outside of turkey with Creole Seasoning. Place in cooler.
Heat oil in a large turkey fryer to 350 degrees. Do not use more than the designated amount of oil or it will over flow and could catch on fire. Place turkey in basket or rack and lower into oil. Lower heat to 325 degrees. Cook four minutes/ pound. Lift from oil and let drain, place on paper to drain and cool. Slice and serve.