1 8 to 12 pounds whole uncooked turkey, thawed completely
3 gallons peanut oil for frying (or more, as needed)
1 bottle Canyon Foods Garlic Essence Vinaigrette & Marinade
1 jar Adams Reserve Cajun Seasoning Rub, divided use
Rinse turkey with water. Remove neck and giblets; rinse again. Drain cavity well and pat t
urkey dry with paper towels.
Strain garlic marinade into a small bowl; add half jar of Cajun rub and whisk to blend. Dr
aw the mixture into a turkey injector. Make 3 injections into each side of the breast, 2 i
n each leg, 2 in each thigh and 1 in each meaty wing section. Gently massage the turkey to
distribute marinade evenly. Rub remaining Cajun seasoning all over outside of turkey. Set
turkey aside 30 to 40 minutes while heating oil in fryer; this allows seasonings to perme
ate the turkey and raises the internal temperature slightly to reduce the amount of splatt
er during frying.
Heat oil in a large stockpot or turkey fryer to 375°F. Be sure there is enough room le
ft in the fryer for the turkey. Deep-fry turkey 3 1/2 minutes per pound (40 to 45 minutes)
; maintain oil temperature at 325°F during frying.
Remove turkey carefully from oil; drain. Insert a meat thermometer into the thickest part
of the thigh; temperature should be at least 180°F for safe serving.
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