Cajun Fried Turkey
- 1 whole turkey (10-12 lbs), thawed and dry
- 2 gallons of peanut or canola oil (for frying)
- ¾ cup Uncle Dibbz Delta Dust seasoning
- 1 cup butter, melted
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper (adjust to taste)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 lemons, halved
- 1 large onion, quartered
- Turkey fryer with a large pot and thermometer
- Meat injector
- Preparation: Ensure the turkey is completely thawed and dry. Remove any giblets. In a bowl, mix melted butter with garlic powder, onion powder, cayenne pepper, paprika, thyme, and half of the Uncle Dibbz Delta Dust seasoning. Use a meat injector to inject the mixture into the turkey, focusing on the breasts, thighs, and legs. Rub the outside of the turkey with the remaining Uncle Dibbz Delta Dust seasoning. Stuff the cavity with lemon halves and quartered onion.
- Heat the Oil: Fill the fryer pot with oil and heat it to 350°F (175°C). Use the thermometer to monitor the temperature.
- Fry the Turkey: Once the oil reaches the correct temperature, lower the turkey carefully into the pot. Fry the turkey for about 3-3.5 minutes per pound. For a 12-pound turkey, this would be approximately 36-42 minutes. The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
- Rest and Serve: Carefully remove the turkey from the oil and let it rest on a rack for about 20 minutes before carving. The resting time allows the juices to redistribute, ensuring a moist turkey.
- Serving Suggestions: Slice and serve with your choice of sides, like mashed potatoes, cornbread, or a fresh green salad. That's Good Shawty!
Remember, safety is key when frying a turkey. Ensure you're doing it outdoors, away from any flammable structures, and never leave the hot oil unattended.