12-15 lbs Turkey

1 1/2 cups Italian Dressing

1 stick Butter

1/4 cup Ragin’ Cajun Original Cajun Seasoning

Peanut Oil (amount depending on size of turkey)

Garlic Powder & Onion Powder (to taste)

Day prior: Defrost turkey in warm water in the sink - draining and refilling as water turns cool. Strain Italian dressing to catch items too big for the injector needle. Melt a stick of butter and add to the strained dressing. Take Ragin' Cajun Original Cajun Seasoning and add to marinade. Add onion powder and garlic powder to taste. Use injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the turkey. Inject from multiple angles for maximum coverage.

The more you use, the juicier the turkey will be when you cook it. Also, rub seasoning on the outside of the turkey, under the skin, and the inside cavity as well. Place turkey, legs up, on holder and place inside plastic oven roasting bag. Keep overnight in an ice chest with a little ice.

Morning of: Fill fryer approximately 1/3 with oil (You don't need peanut oil, but once you try it, you won't use anything else. It also smokes less). Dip turkey while in the plastic bag in oil and fill or drain as needed. Oil should just cover the top of turkey. Ensure you have a hole at the top of the plastic bag, otherwise the bag will expand with air and you will not get an accurate reading. Take turkey out of oil and place back in cooler. An alternative is to use water the previous day prior to seasoning/injecting turkey. Place turkey in a plastic bag and then place in the pot. Pour water into pot until bagged turkey is fully submerged. Remove turkey, mark the water level, empty water, dry and pour oil to that spot.

Heat oil to 375°-400°F. It takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350°. Ensure you keep the temperature between 325°-350°F, but the closer to 350°F the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid!

Remove and let the turkey rest before carving.