| Directions: |
1. The day or night before you plan to cook, prepare the turkey. Remove any plastic or metal pins near the cavity, and remove the neck, giblets, etc. from the cavity.
2. Inject marinade in about 8 different places throughout the breast, and in 3 or 4 places on each leg. Make sure the marinade goes into the meat, not just under the skin. Rub the outside of the turkey with marinade. You will use most, if not all, of the jar of marinade. Sprinkle the turkey with cajun or creole seasoning to taste. Wrap the turkey in foil and refrigerate overnight, allowing the marinade to settle into the meat.
3. Outdoors, set up the fryer and propane tank, carefully following all instructions included in the kit. Place 5 gallons of peanut oil into the fry pot and heat to 350 degrees. A thermometer normally comes with the fryer kit.
4. Set the turkey, neck down, on the rack and, as directed in the kit instructions, slowly ease turkey into the hot oil using the hook provided in the kit. It will sizzle and the oil will spit, so go slowly until the turkey is immersed. Fry the turkey for approximately 3 1/2 minutes per pound. A 12 pound turkey should cook in about 36 to 42 minutes.
IMPORTANT: Stay with the turkey and monitor the temperature of the oil. Do not let it get above 350 degrees or the turkey will burn black. You may have to adjust the propane to keep the oil from overheating.
Turkey is done when the outside is a deep, dark brown color, but not black. Use the hook to carefully remove the turkey and place on a large platter. The skin will be very crisp, but the meat will be moist and tender.
Remember to keep an eye on the turkey during the entire frying process. Even five minutes of overcooking can make the meat dry. To dispose of the oil, allow it to cool then pour it into a jug or jugs and take it to a professional disposal center.
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