Method

Remove giblets and neck from turkey.  Remove plastic ring holding legs together and pop-up timer.  Rinse turkey with cold water; dry well.  Loosen skin from breast without detaching it; carefully rub 1 tablespoon Creole seasoning under skin.

In a small bowl, combine butter and remaining Creole seasoning.  Fill a turkey marinade injector with butter mixture; inject turkey with butter mixture, at 1-inch intervals, into breasts, thighs, and wings.  Let stand 30 minutes before frying.

Heat peanut oil in a turkey fryer to 375°F over medium-low heat, following manufacturer's instructions.  Place turkey in fryer basket.  Carefully lower basket into hot oil.  The temperature should fall to and remain at 325°F.  Cook for approximately 45 minutes (3-1/2 minutes per pound at 325°F).    Slowly remove basket from oil.  Drain and let cool slightly before slicing.

Note: Make sure your turkey fryer is on a level surface outdoors.  Be extremely careful when lowering turkey into hot oil.

Recipe printed with permission from © Paula Deen Enterprises, Paula Deen's 2009 Calendar, published by Random House.  Click for book review

Makes 10 - 12 servings

more chef and cookbook recipes         more poultry recipes           more holiday meats recipes - thanksgiving and christmas