Recipe: Tasty BP'S CAJUN FRIED TURKEY

BP'S CAJUN FRIED TURKEY. That was the year that Billy Howell figured out that he couldn't go about the business of cookin' and selling his special Cajun Style Turkeys out of his garage. Spice King Keith Lorren shares his recipe for the juiciest, most flavorful fried turkey on earth! This turkey is incredibly juicy, and rich. this will be.

With a Cajun butter injection and a delicious crust, this is a Cajun turkey dish the whole family will love. Take turkey to the next level with Zatarain's® Cajun Injector Creole Butter Marinade. Injected deep into the meat, it adds buttery, moist flavor to your. You can cook BP'S CAJUN FRIED TURKEY using 7 ingredients and 10 steps. Here is how you achieve it.

Ingredients of BP'S CAJUN FRIED TURKEY

1. Prepare 12 lb of turkey.
2. You need 1 of peanut oil.
3. You need of marinade.
4. It's 16 oz of zesty Italian dressing.
5. Prepare 1/4 cup of Toni Chachere's Creole seasoning.
6. It's 1/3 cup of hot sauce (I like Louisiana).
7. You need 2 tbsp of garlic powder.

This Cajun Fried Turkey Recipe gives you step by step instructions from injecting the turkey with a Cajun marinade to deep frying it in cooking oil. One of my favorite cooking ideas is to deep fat fry our turkey for the holidays or New Year's parties. My wife loves it when I cook; gives her time to do the other baking and cooking while I prepare the main dish. Cajun Fried Turkey is the best way of cooking a turkey I have ever tasted.

BP'S CAJUN FRIED TURKEY step by step

1. Completely defrost and clean turkey. Taking out inner giblets..
2. Using a strainer strain Italian dressing ...separating dressing and garlic and spices.
3. Set aside garlic from dressing for later use. Mix the rest of the ingredients for the marinade in the now stained dressing. Mix well..
4. Inject turkey with marinade. Use short and long injections and be sure to get the whole bird even remembering to flip it to get the bottom.
5. Once injected cover with garlic that has been separated from dressing. Cover and refrigerate for 24 hrs.
6. Before cooking take out turkey and let sit at room temp until cool but don't let get warm. This let's the marinade redistribute throughout meat..
7. While turkey is sitting heat fryer with peanut oil at 375° ...enough to fully submerged but do not over flow. ..there should be a mark in fryer stating how much to use.
8. Once oil is heated take turkey put it in the basket and CAREFULLY submerge into hot oil. DO NOT DROP!.
9. Cook for 3 minutes per pound plus 3 minutes. ..so if your bird is 12 lbs total cooking time is 39 minutes. Once time is up carefully take out your bird let drain for 5 minutes and carefully move to pan for carving. Turkey will be extremely hot do be very careful.
10. Most important step of all. ....ENJOY!.

The Cajun Fried Turkey is anything but greasy as the deep-frying process seals the outside and the turkey remains incredibly juicy, while the skin gets wonderfully crispy. These Cajun fried turkeys were a big hit at our festival! She wrote on the recipe the basis for a good fried turkey is the rub. I must say I agree with her on this one, this is the only way we cook our turkey now. Fry turkey according to weight of bird and fryer instructions.