| Prep Time | 2 hours |
| Cook Time | 1 hour |
| Passive Time | 12 hours |
| Servings |
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Ingredients
- 3 Tablespoons Chef Paul's Poultry Seasoning
- 3 Tablespoons Tony's Chachere's (Creole Seasoning)
- 1 Tablespoon Red Pepper
- 1 Teaspoon Accent (MSG and salt)
- 4-5 Chicken Bouillon Cubes
- 4 Cups Water
- 2 Sticks Butter
- 1 15 pound Turkey
Ingredients
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Instructions
- The injection solution is usually good for 2 turkeys
- Mix all of the ingredients, except butter and turkey. Bring mixture to rolling boil.
- Set aside for one hour.
- Bring back to boil.
- Strain through cheese cloth.
- Add melted butter.
- Inject throughout turkey.
- Sprinkle outside with Tony's or K-Paul's spice.
- Let it sit overnight in the refrigerator.
- Coat outside again with seasoning.
- Bring 5 gallons of peanut oil to 375 degrees.
- Carefully lower the bird into the peanut oil
- Maintain temperature: 320 min. - 350 - 375 max.
- Cook for 4 minutes per pound.
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