Cajun Country Deep Fried Turkey

Source: Chef-Instructor Cheryl Corrado - Cooking & Hospitality Institute of Chicago (CHIC)

Quantity: 8 to 10 servings

1 (12-14 pound) turkey
16 ounces marinade of your choice (see note below) or seasoned stock
Salt, black pepper, cayenne pepper mixture
5 gallons peanut oil or canola oil

Inject marinade (or seasoned stock) in as many areas of the turkey as possible Mix salt, pepper and cayenne thoroughly, and rub mixture over bird. Cover bird, refrigerate and let set overnight for maximum flavor.

Truss turkey and make a handle to aid in raising and lowering turkey into the hot oil. Fill a LARGE stock pot with oil and heat to 350 degrees F. Cook 3 to 4 minutes per pound. Time this carefully so you do not overcook or dry out the turkey. Remove the turkey from stock pot VERY CAREFULLY and let rest for 15 minutes. Carve and enjoy!

NOTE: There are several commercial marinades and injector needles sold as packaged sets, e.g., Tony Chacheres, Zatarain's and Paul Prudhomme are among the available brands.