Cajun Deep Fried Turkey Recipe

• 8 to14 lb Turkey
• 10 Gallons peanut oil
• 1/4 tbsp Black pepper
• 1/2 tbsp Cayenne
• 1 Cup salt
  
  Cajun Marinade
• 2 tbsp Lea and perrins worcestershire
• 1/4 Cup apple cider
• 1 Bottle beer
• 3/4 Cup honey
• 1/2 Cup essence or creole spice
• 1/4 tsp Cayenne
• 1 tbsp Crab boil
• Pinch of clove
• 1 tbsp Salt
• 1 tbsp Allspice

• Rinse the turkey, drain well.
• Season the turkey with salt, pepper and cayenne.
• Massage the seasoning on skin and let sit overnight.
• In a blender, combine all the wet ingredients and then the dry ingredients to make the marinade.
• Puree on high speed for about 4 to 6 minutes and then add to an injector.
• Heat oil to 350 degrees F, depending on the quantity of oil used, generally takes between 45 minutes to one hour.
• To find out the correct amount of oil, place the turkey in the basket and then put in the pot.
• Add water till it reaches 1 to 2 inches above the turkey.
• Take out the turkey and note the water level, using a ruler to find out the distance from the top of the pot to the surface of the water.
• Take out the water and dry the pot thoroughly.
• Be sure to measure for oil before marinating or breading turkey.
• Meanwhile the oil is heating, prepare the turkey as needed.
• Put the turkey in the basket and gradually lower into the pot.
• Whole turkey need about 3 minutes per pound to cook.
• Take out the turkey and check the internal temperature with meat thermometer.
• The temperature should register 180 degrees F in the thigh and 170 degrees F in the breast.
• Turkey parts like wings, breast, and thighs need about 4 to 5 minutes per pound to come to the temperature.