Cajun Deep-Fried Turkey
""Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since. The injector and instructions for frying came with our fryer which was a good thing because this original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process, though. We strain the peanut oil after it cools and pour it back into the containers (I bought it in gallon jugs). It will keep nicely in a cool place, under 40 degrees, or in the refrigerator until needed again."..."
INGREDIENTS
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2 cups butter
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1/4 cup onion juice
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1/4 cup garlic juice
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1/4 cup Louisiana-style hot sauce
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1/4 cup Worcestershire sauce
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2 tablespoons ground black pepper
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1 teaspoon cayenne pepper
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7 fluid ounces beer
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3 gallons peanut oil for frying, or as needed
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1 (12 pound) whole turkey, neck and giblets removed
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