Traveling Across

Cajun Fried Turkey

Home >> Recipes >> Poultry Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


1 12 to 14 pound turkey, thawed
1 bottle liquid onion juice
1 bottle liquid garlic juice
1 stick margarine, melted
1 teaspoon Tony's seasoning
2 teaspoons paprika
3 tablespoons. Louisiana hot sauce
4 tablespoons Worcestershire sauce
2-1/2 gallons peanut oil
salt and pepper to taste
2 onions


Thaw turkey in refrigerator days. Wash and season 2 days before ready to fry. Combine all seasonings ingredients, except paprika and inject turkey with the seasonings. Use plenty, it will cook out. Use a large syringe (you can buy a cattle syringe at a farm supply store) and inject all over the turkey. Put the onions inside the turkey. sprinkle the outside of turkey with paprika. After seasoning, let the turkey sit for 2 hours at room temperature. Return turkey to refrigerator and marinate for 2 days. Heat oil to 350 to 375 in a 20 gallon pot. Place turkey in hot oil and fry. Cook 3 to 4 minutes per pound. Turkey will sink to bottom. When it is done, it will float. Cook 10 minutes after it floats then remove from oil.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.