Creole Style Butter Marinade 
Original Creole Seasoning 
Creole Shandy
Beer, pineapple juice and Creole seasonings blend together for a sweet-heat shandy. This drink by Alba…
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
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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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