Cajun-Style Deep-Fried Turkey

1. 1

   Melt the butter in a large saucepan over medium heat. Add the beer, onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, and cayenne pepper. Stir until the marinade is well blended.

2. 2

   Use a marinade-injecting syringe or a turkey baster with an injector tip to inject the marinade into the turkey, including the legs, back, wings, thighs, and breasts. Place the turkey in a large food-safe plastic bag or brining bag and refrigerate for 8 hours or overnight.

3. 3

   When ready to fry, remove the turkey from the bag and place it into the cooking basket; discard any remaining marinade. Measure the amount of oil needed by lowering the turkey into the fryer and adding enough oil to cover it. Remove the turkey and set it aside.

4. 4

   Heat the oil to 365 degrees F (185 degrees C). Lower the turkey slowly into the hot oil using the fryer’s lift mechanism. Fry for about 3 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 36 minutes total for a 12-pound bird.

5. 5

   Turn off the flame and slowly lift the turkey out of the oil, ensuring all oil drains from the cavity. Allow the turkey to rest on a serving platter before carving, about 20 minutes.

• Calories 7762.69 kcal High
• Protein 8.81 g Moderate
• Carbs 5.13 g Moderate
• Total Fat 895.67 g High
• Saturated Fat 22.18 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 110.98 mg High
• Sodium 224.67 mg Moderate
• Fiber 0.87 g Low Source
• Sugar 1.26 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 46.39 mg Low Source
• Iron 0.48 mg Low Source
• Potassium 90.55 mg Low Source
• Vitamin A 6.49 mcg_rae Low Source
• Vitamin C 5.71 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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