Dad's Cajun Deep Fried Turkey

Spending the holidays with family is just the best. This year we stayed up late playing Mafia and Trivial Pursuit, completed a 1000 piece puzzle, and played Euchre while sipping on Wisconsin beer and ginger bombs. We enjoyed fresh perch fried up in my Grandma Shirley's famous beer batter, and the McLean family favorite Green Bay chili from Chili John's served over spaghetti noodles. This year will be remembered as the Thanksgiving we we didn't eat the turkey, as Thursday evening we were all so full after eating chili that we rescheduled the feast until Friday afternoon! 

Despite all the delicious food that was served up, my dad completely stole the show with his deep fried turkey. For many of us (including myself), it was the first time we tried deep fried turkey, and I really don't think we will ever go back. This is the South, people. 

Dad gave me permission to share his recipe. You start out my injecting the turkey with a jar of Cajun butter. After that, rub the turkey down with Emeril's Essence seasoning.   

                                               

Prepare the turkey pot by heating up 5 gallons of peanut oil. Cook the turkey for 3½

minutes per pound, until it reaches 170 to 180 degrees F. We cooked our 14 pound turkey for 50 minutes and it was perfect. 

Allow the turkey to rest for 15 minutes in a large brown paper bag, then carve and watch while the turkey is gobbled up by your family!

Dad's Cajun Deep Fried Turkey

1 jar Cajun injector (we used creole butter)

1 bottle Emeril's Essence

1 turkey 

5 gallons peanut oil

Large stock pot with propane heater

Fill the stock pot with peanut oil and heat the oil to between 350 and 360 degrees. Fill the syringe and inject turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Generously rub Emeril's Essence seasoning all over the turkey (about 1/4 cup).

Place the turkey in the basket of the stockpot and lower it into the oil. Cook the turkey for 3½ minutes per pound, until internal temperature reached 170 to 180 degrees on an instant read thermometer. Carefully lift the basket out of the hot oil. Using long handled forks, transfer the turkey to a large brown paper bag and let it stand for 15 minutes before removing it to carve.