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TERRY’S CAJUN TURKEY

TERRY’S CAJUN TURKEY
TERRY’S CAJUN TURKEY

TERRY’S CAJUN TURKEY

Ingredients

1 (16-ounce) bottle Italian salad dressing Juice of 3 lemons 2 ounces onion extract 2 ounces garlic extract 3/4 cup Creole seasoning 1 (10- to 12-pound) whole turkey Additional Creole seasoning Peanut oil for frying

Preparation

Strain salad dressing into a 1-quart container or jar. Add lemon juice and extracts. Stir in Creole seasoning. Add enough water to make 1 quart, blending well. Using a large needle and syringe, inject turkey all over with small amounts of liquid mixture. Rub remaining liquid over turkey. Sprinkle turkey generously with Creole seasoning. Wrap in plastic wrap and place in pan. Marinate in refrigerator for 24 hours, turning several times. Fill deep fryer to fill line with peanut oil. Heat to 325 degrees. Fry for 3 1/2 minutes per pound, keeping the turkey breast side down for the first 20 minutes, then turning for the remainder of the time. Remove and drain on paper towels. Makes 12-14 servings. —Terry Martin, Tallapoosa County