Cajun Fried Turkey
Blue Ribbon Recipe
This is a different take on fried turkey. Rubbing the spices under the skin and marinating overnight lets the flavor permeate the meat and make the skin crispier. Wrapping the turkey with plastic wraps keeps the seasoning flavor and the trick that makes the turkey superb. It's spicy and savory in every bite.
Note: When lowering the turkey keep in mind the oil has to fill the cavity of the bird so that's why it takes so long to lower. If the oil pops a little that is normal. If the oil spits at you, then you are going to fast and slow down. 
Ingredients
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2 Tbspsmoked paprika
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3 TbspZatarain's Creole seasoning
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1/2 tspgarlic salt
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1 Tbsppoultry seasoning
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2 1/2 galpeanut oil
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14 - 20 lbturkey
How to Make Cajun Fried Turkey
- To measure the amount of oil, put the turkey in the fryer and fill with water to cover the turkey.
- Remove the turkey from the fryer. Mark the water line with a crayon or marker. This tells you how much oil to use.
- Remove insides - giblets and all.
- Wash and the turkey.
- Dry removing all moisture from turkey.
- Mix all seasonings in a bowl.
- Season turkey, making sure to lift skin and rub seasoning in.
- Wrap with plastic wrap and refrigerate for 24 hours.
- When ready to cook, fill fryer to line with oil and set to 400 degrees. It will take an hour for the oil to get completely heated.
- Remove turkey from refrigerator right after setting temp on oil. This allows it to get room temperature. Lightly pat down the outside and inside of the turkey to remove moisture. By the time the oil is heated the turkey should be room temperature.
- When the oil is heated, very slowly lower turkey in the oil.
- Cook for 30-40 minutes. The meat thermometer should read 165 degrees.
- Allow to rest for 30 minutes before serving.
