CAJUN STYLE

DEEP FRIED TURKEY

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Ingredients:

6          Tbs      Bob’s Blasting Powder

3          Tbs      Poultry Seasoning

1          Tbs      Red Cayenne Pepper

1          ea        Chicken Bouillon Cube

½         Stick   Butter

1          tsp       Garlic Powder

4½       Cup     Water

1          ea        14-16 pound Turkey

Recipe:

While stirring, bring all ingredients to a boil except the butter. Let the mixture cool for about an hour so that the water can absorb the seasoning. Add the butter and warm the mixture enough to melt the butter. Be sure to use only stick butter. The butter helps keep the seasonings from running out after injecting. Strain the mixture only if you can't get it through the injection needle.

Inject the seasonings all over the bird at different depths using the full amount of liquid. Pour any remaining sediment inside the bird. Coat internally and externally with BBP. Place in pan, cover with foil and refrigerate for 8 to 16 hours.

In a pot (about twice as large as the turkey) heat peanut oil to 275° F. Do your best to keep the oil temperature below 300° F.  Tie the turkeys legs together with wire to make a handle to get it in and out of the pot. This is not necessary if your pot has a basket. Slowly lower the turkey into the oil to avoid any run-over. Fry the turkey for 4 minutes per pound. Leave submersed for the full time, uncovered, no checking is necessary.

Cool enough to handle, carve and enjoy. Remember to always cook two turkey's, one is never enough. Safety Precaution : Never fry in the house !

Thanks for using Bob’s Blasting Powder.