Deep Fried Turkey
from Janet Schepcoff
Servings
Prep Time
12
2
hours
Cook Time
Passive Time
1
hour
12
hours
Servings
Prep Time
12
2
hours
Cook Time
Passive Time
1
hour
12
hours
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
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.