Deep Fried Cajun Turkey



Made this for Father's day. You need a deep fryer, an injector and a thermometer for this. This must be made out doors away from building on a bright sunny day.

I'm really sorry that I didn't get a picture of the turkey before I carved it. So the carved picture is what you get for now. I'm making this for the Fourth of July so I hope to get the picture of the whole turkey then.

Ingredients

 * 12-16 lbs turkey, washed dried inside and out
 * ¼ cup Cajun seasoning
 * 8 tablespoons butter
 * 8 tablespoons olive oil
 * 2 cloves garlic
 * 2 fresh sage leaves, chopped
 * 1 sprig fresh rosemary, chopped
 * 2 sprigs fresh thyme, chopped
 * pepper

Directions

 * 1) Take whole turkey place in deep fryer fill with water remove turkey.
 * 2) Mark the water line with a marker.
 * 3) Spill out water and dry careful not to remove marked line.
 * 4) Fill with canola oil.
 * 5) Heat oil to 350 °F degrees.
 * 6) In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
 * 7) Strained and set aside.
 * 8) Save garlic and herbs.
 * 9) Tie legs and wings with cotton string to keep them in place next to the body.
 * 10) Place the chopped strained garlic and herbs under the skin of the turkey.
 * 11) Inject the herbed butter-oil mixture into the breast and legs.
 * 12) Rub the Cajun mixture inside and outside of the turkey.
 * 13) Place the turkey breast side up in lowering slowly into oil.
 * 14) Caution: of splattering oil.
 * 15) Fry turkey 3½ minute per pound.
 * 16) Use a meat thermometer in the thigh and when it reads 180 °F its done.
 * 17) Remove from hot oil and drain on paper towels.
 * 18) Let rest for 15 to 20 minutes.
 * 19) Carve and serve.