Creole Style Butter Marinade 
Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeIf your family heats up the oil every Thanksgiving, Tony’s Original Creole Seasoning and Creole-Style Butter Marinade will ensure your turkey retains an unforgettable taste.
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Kitchen Tip : How to Use Tony's Injectable Marinades
Ingredients
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3-5 Gallons Peanut Oil (or Oil of Your Choosing)
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1 Turkey (12 Pounds)
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Tony’s Creole-Style Butter Injectable Marinade
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Tony’s Original Creole Seasoning
- Clear
Directions
- Prepare turkey fryer, or very large stock pot.
- Fill fryer with no more than 3/4 oil and heat to 350°F.
- Make sure turkey is completely thawed.
- Pat turkey dry with paper towels – turkey must be dry before frying.
- Remove giblets from turkey.
- Inject the turkey with Tony’s Creole-Style Butter Injectable Marinade. Use as much as you’d like.
- Be sure to space out the injection sites so the marinade goes throughout the entire turkey.
- Lightly season the inside of the turkey with Tony’s Original Creole Seasoning.
- Next, gently lift the skin of the bird up and use your hands to carefully massage Tony’s Original Creole Seasoning under the skin.
- Coat the outside skin of the turkey with Tony’s Original Creole Seasoning.
- Allow the turkey to sit until it reaches room temperature.
- Carefully lower the turkey into the oil and allow it to fry for 3 minutes per pound, plus 5 minutes per bird, until the meat thermometer reads 165°F when inserted into the thickest part of the breast.
- Carefully remove the turkey from the fryer and drain it on paper towels.
- Allow bird to sit for 10 minutes before slicing and serving.
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