BOONE'S DEEP FRIED TURKEY
INGREDIENTS:
1 10 - 15 lb. Fresh or Defrosted Turkey
2 Tablespoons Boone's Texas Shake
6 Tablespoons Tony Chachere's Cajun Seasoning (SALTFREE)
3 Tablespoons Chef Paul's Poultry Seasoning
1 Cube Chicken Bouillion
1 Teaspoon Garlic Powder
2 Teaspoons Accent
4 1/2 Cups Water
1/2 Stick Unsalted Butter
INSTRUCTIONS:
While stirring, bring all the ingredients except the butter to a boil. Let the ingredients cool for about one hour so that the water absorbs the seasonings. Bring the mixture back to a boil while stirring. Drain the mixture through a cheese cloth or fine strainer to remove the large pieces of seasoning to keep the needle from clogging. Melt 1/2 stick of butter into mixture. When mixture is cool enough to put into the syringe, you are ready to begin injecting turkey. Inject the bird all over at different depths, using the full amount of the liquid mixture about 4 1/2 cups. Coat the bird inside and out with Boone's Texas Shake and Chef Paul's seasoning. Cover and refrigerate the bird overnight.
Fry turkey according to fryer manufacturer instructions in peanut oil at 275 degrees for 4 about minutes per pound.
Remove from fryer and allow to drain and rest for approximately 15 minutes before carving.
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