Creole Style Butter Marinade 
Original Creole Seasoning 
Spinach Pinwheels
Whether for St. Patrick's Day, a party, or just a night in with the family, these…
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.
Ingredients
-
3-5 Gallons Peanut Oil (or Oil of Your Choosing)
-
1 Turkey (12 Pounds)
-
Tony’s Creole-Style Butter Injectable Marinade
-
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.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Jalapeño Popper Fried Mac N Cheese Balls
The ultimate comfort food fried to perfection. These Fried Mac N Cheese Balls by Firehouse Grub…
Get Recipe