This recipe is a great way to try out a new cooking method. A spicy rub gives the deep-fried bird a Cajun zest.
INGREDIENTS (for 1 servings):
- 3/4 cup dried thyme
- 3/4 cup paprika
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup ground white pepper
- 1/4 cup ground red pepper
- 1/4 teaspoon salt
- 1/4 cup ground black pepper
- 1 (12 pound) fresh turkey
- 1 (16 ounce) jar Creole butter injectable marinade
- 4 gallons peanut oil
COMBINE first 8 ingredients.
REMOVE giblets and neck from turkey, and rinse turkey with cold water.
DRAIN cavity well, and pat turkey dry. Rub outside of turkey with half of seasoning mixture. Attach needle to injector, and fill with marinade according to package directions. INJECT marinade into turkey breast several times, and then into thighs and drumsticks. COVER turkey, and chill 8 hours.
RUB turkey with remaining half of seasoning mixture; drain cavity well.
POUR oil into a deep propane turkey fryer, and heat to 350 degrees according to manufacturer's instructions. Place turkey on fryer rod, and carefully lower into hot oil with rod attachment. Fry 45 to 60 minutes or until a meat thermometer inserted into breast registers 170 degrees.
REMOVE from oil; drain and cool slightly before slicing.
Reprinted with permission of Southern Living® magazine. All rights reserved.