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Follow these steps to prepare the fryer for cooking: Fill the fryer with peanut oil, making sure to leave enough room at the top to accommodate the turkey. Place the fryer on the propane burner and heat the oil to 375°F. Use a meat thermometer to monitor the temperature of the oil, adjusting the burner as needed to maintain a consistent heat.

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Step 1. Melt the butter in the microwave, add the water and seasonings and mix thoroughly. Inject all of the marinade into every part of your turkey and if possible let sit overnight in the refrigerator. Remove from the refrigerator and allow to warm up for about 30 to 45 minutes before frying.

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Prepare turkey by removing neck and giblets from cavity, then patting dry with paper towels. Prepare fryer by adding peanut oil and heating until the oil temperature reaches 375 degrees Fahrenheit. Inject turkey with cajun injection fluid, about one ounce of injection for each pound of turkey.

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Mix and grind together the onions, celery, chile peppers, vinegar, salt, and sugar. In a sauce pan over medium heat, heat until mixture just comes to a boil. Then turn heat down to low and let simmer, stirring occasionally, for approximately 2 hours. Remove from heat and let cool.

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Deep Frying the Turkey: Preheat oil to 375° F. Inject the turkey thighs, legs, and breasts with your creole butter. Pat the turkey dry with a paper towel, and rub entire turkey with Dan-O's Original seasoning. Next, turn off the flame / burner to the pot of oil (to prevent flare-ups)

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This fried turkey recipe isn't for the faint of heart — indeed, we couldn't keep Grill Master Randy from injecting (wink wink) some of his kickin' Cajun flai.

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Heat oil to 365 degrees F (185 degrees C). Return turkey to the cooking basket and lower slowly into hot oil using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in hot oil. Cook for 36 minutes or 3 minutes per pound of turkey. An instant-read thermometer inserted into the thickest part of thigh.

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Step 9. Heat oil to 375°-400°F. It takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350°. Ensure you keep the temperature between 325°-350°F, but the closer to 350°F the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid!

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Deep fry turkey for 43 minutes, lowering into the oil very slowly. step 7. Transfer turkey to cutting board and coat with Cajun Rub (to taste). step 8. Place the turkey in a roasting bag and transfer to a cooler for 30 minutes. step 9. Carve turkey, serve, and enjoy!

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Heat oil in a large stockpot or turkey fryer to 375°F. Be sure there is enough room left in the fryer for the turkey. Deep-fry turkey 3 1/2 minutes per pound (40 to 45 minutes); maintain oil temperature at 325°F during frying. Remove turkey carefully from oil; drain. Insert a meat thermometer into the thickest part of the thigh; temperature.

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Measure out and add the spices to the melted butter. Mix 1 teaspoon (2 grams) of cayenne pepper, 2 teaspoons (4 grams) of onion powder, 2 teaspoons (4 grams) of garlic powder, 2 tablespoons (12 grams) of ground black pepper, and 2 tablespoons (12 grams) of paprika in a small bowl.

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Directions. Stir salt and seasonings together. Mix until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey. May be stored for several months in an airtight covered jar. Remove the.

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Place the turkey in a brine bag or food safe bucket. Fill the container with the brine and refrigerate overnight. Remove turkey from brine, rinse thoroughly and pat dry. Prepare your fryerPrepare fryer with peanut oil at a temperature of 350 degrees F. Prepare the turkey Inject the turkey in a grid like pattern.

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Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended. Use a marinade injecting syringe to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts.

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2. Once defrosted and you are ready to cook, clean the turkey and remove any unwanted parts from the inside, such as the neck, gizzard, etc. 3. Pat the turkey dry, then lightly coat the outside of the turkey in peanut oil. 4. Liberally inject the cajun marinade all throughout the turkey.

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Carefully lower the turkey into the fryer. Fry the turkey for 4 minutes per pound of the turkey. (4 minutes x the weight of the turkey) Remove the basket from the oil and allow the excess oil to drain from the turkey. Use a meat thermometer to check each part of the turkey. Make sure the thermometer registers at 170 F.