Deep-Fried Cajun Turkey by Chef Richard Ingraham

Here is a recipe by Chef Richard Ingraham that will spice up your holidays and please your taste buds!

Ingredients

• 12-14 pound turkey
• thawed 1/3 cup Creole seasoning
• 1/3 cup garlic salt
• 1/3 cup chili powder
• 1/3 cup lemon pepper
• 1/3 cup red pepper
• 1/3 cup seasoning salt
• 1/3 cup curry powder
• 1/3 cup smoked paprika
• 1 stick unsalted butter
• 2 bottles Crystal hot sauce
• 1 bottle Italian salad dressing, all solids strained and reserved
• ½ cup vegetable oil
• 2 gallons peanut oil

Special Equipment: Electric deep fryer and 1 poultry injector

Directions

• Clean bird and pat dry. Place strained Italian dressing and butter in a medium sized pot and warm until butter is melted, then remove from stove and let cool.
• Rub turkey with vegetable oil inside and out, then repeat with hot sauce.
• Next, cover turkey with spices and the reserved solids from the Italian dressing, being sure to rub the mixture in on both the outside and inside.
• Inject breast, thighs and legs with butter mixture at an angle. Do not inject wings.
• Wrap turkey and all juices in a thick, clean plastic bag and store for three days in the refrigerator.
• After day three, remove turkey from the bag and pat dry. Preheat peanut oil in fryer to 375°F. Once heated, fry the turkey for approximately 3 minutes per pound.
• Remove turkey from fryer and drain, carving and serving as usual.