Does anyone have any good recipes for a cajun turkey seasoning mix and liquid marinade for injecting a turkey?

i'm trying to fry a turkey and was looking for some good seasoning and injector recipes and tips on frying one.Does anyone have any good recipes for a cajun turkey seasoning mix and liquid marinade for injecting a turkey?
Use the creole butter marinade..fry in peanut oil.





http://www.gumbopages.com/food/poultry/f鈥?/a>Does anyone have any good recipes for a cajun turkey seasoning mix and liquid marinade for injecting a turkey?
me too, they make a good Cajun sauce that you can buy and then inject the turkey
Cajun-Injected Spicy Turkey Recipe





2 tablespoons Worcestershire sauce


1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian's)


1/4 cup apple cider


3/4 cup honey


1 (12-ounce) bottle beer


1 tablespoon salt


1 tablespoon ground allspice


1/2 cup Creole seasoning


1/4 teaspoon cayenne


1/2 cup olive oil


1/4 cup finely minced garlic


1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry


4 teaspoons kosher salt


2 teaspoons freshly ground black pepper


1 to 2 cups chicken broth, as needed for bottom of roasting pan








Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.


Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.





Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)





When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.





* Large syringes designed especially for injecting turkeys may be purchased at many grocery stores in the spice / marinade / seasoning sections; many folks inject turkeys before frying them.
You can make your own. Use chicken stock or broth as a base and add the spices that you want to. A number of spice manufacturers have a Creole or Cajun spice mix and that should get you started with the need to invest in a lot of expensive spices. You could also add a shot or two of bourbon or whiskey. Other things that I have seen people use are garlic cloves, melted butter, onions, vinegar, and whole peppercorns.





The only drawback to this is that you would have to filter out the mixture before you try and inject it into the turkey.





You could also buy one of several commercial injector sauces that are currently on the market. Cajun Injector Injectable Marinades are probably the most available and will give you good results.














As for frying the turkey, make absolutely certain that you have a recipe that fits your equipment and setup. I don't know how large your turkey is, but you want a recipe that will take care of a bird of your size. Make certain that you have some idea, as deep frying a whole turkey is not the time to get creative. Make certain that you have eveything before you begin. Don't improvise with tools, especially with the device that you are planning to use to raise and lower the turkey into the oil.





During frying, the hardest part is maintaining your ideal temperature. Too low, and the turkey will absorb oil and become greasy. Too high, and the turkey (especially the larger ones) will burn on the outside before the inside is fully cooked.
Copelands of New Orleans cajun fried turkey- www.copelandsatlanta.com I grew up on Bayou Des Familes and used to fry one every year but no more as I couldn't get close to the flavor Copelands cajun fried turkeys have. Just too convienent to order and have delivered to my doorstep for reheating now- It's not just that I'm getting old or lazy but I cant inject a recipe this great. Every guest I've ever introduced to Copelands fried turkey just rave about how fresh and WOW their holiday dinner was. Without compare Cest se Bon! and we do one every Thanksgiving and Christmas so save yourself the mess and expense...





http://www.copelandsatlanta.com/version3...