November 23, 2009 (CHICAGO) Ingredients:
  • 1- 12-13 lb turkey COMPLETELY THAWED
  • 1- 16 oz jar of Cajun Injector Creole Butter recipe (1 per turkey)
  • 1 - 8 oz can of Cajun Injector Cajun Shake
  • 3.5 gallons of Cajun Injector Cottonseed oil, Peanut Oil or high-grade Vegetable Oil

    (For INDOOR frying)
    Follow the directions explicitly that come with your UL approved, high-quality CAJUN INJECTOR® INDOOR TURKEY FRY KIT. While the indoor fryer can be placed on a countertop or on a floor, hot grease sometimes will pop out. Keep away from cloth or fabric such as carpeting.

    (For OUTDOOR frying)
    Follow the directions explicitly that come with your UL approved, high-quality Turkey Fry Kit, making sure that all connections with the propane tank to the burner are secure and tight with no gas leaks. (Otherwise, somebody might have a housewarming they didn't expect.) Do not place burner anywhere near flammable material, decks, garages, etc. and NEVER fry on an open burner indoors.
    Using the long-stemmed thermometer that comes with your kit, heat Cottonseed Oil (or high-grade cooking oil) to 350 degrees in the pot of your UL-approved, high-quality Turkey Fry Kit using the Propane Burner you have safely ignited.

    INJECT the turkey with one 16-oz jar of CAJUN INJECTOR® CREOLE BUTTER RECIPE, mostly in the breast area. Inject 1.5 ounces per pound.
    Sprinkle CAJUN INJECTOR® CAJUN SHAKE spices liberally over surface of turkey and inside turkey cavity.
    Lower the COMPLETELY-THAWED, injected turkey down easily into the hot oil. (Make sure it is thawed. Ice in hot oil could explode.)

    Using the thermometer, make sure the oil temperature does not fall below 325 degrees or exceed 375 degrees.

    Fry the turkey for 3.5 minutes per pound. A 10-lb turkey will take 35 minutes to fry.

    Using the hook or tongs which came with your kit, ease the turkey out of the oil, draining as much as possible back into the pot.

    Sprinkle with more Cajun Shake for a spicier crust or sprinkle with "Simon & Garfunkel:" Parsley,

    Sage, Rosemary & Thyme for an herbal crust.

    Let cool at least 10 minutes before slicing. Enjoy the juiciest turkey you'll ever eat!

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