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Take turkey to the next level with Zatarain’s® Cajun Injector Creole Butter Marinade. Injected deep into the meat, it adds buttery, moist flavor to your turkey from the inside out. Create a tasty crust with an additional layer of Zatarain’s® Creole Seasoning. Deep fried and oh-so-delicious, this recipe is about to become a new family favorite.
Remove turkey from packaging and remove the neck, giblets, etc. from the cavity. Rinse turkey thoroughly and pat dry. Place in large pan.
Attach needle to Injector by turning clockwise until snug. DO NOT OVER TIGHTEN NEEDLE. Pour Marinade into separate container and draw into injector. Inject marinade at points 1 to 2 inches apart in the turkey. Season turkey evenly with Creole Seasoning.
Fill fryer pot with oil and heat to 400°F. Place turkey in fry basket and slowly lower basket into oil. Fry turkey about 3 1/2 minutes per pound (about 35 to 42 minutes for a 10- to 12-pound turkey). Turkey is done when juices run clear when thigh is pierced with a fork and internal temperature reaches 165°F in the breast and 175°F in the thigh. (Do not let the thermometer touch the bone.)
Hang basket from fryer hook to drain. Remove turkey from basket and place on platter or carving board. Let stand 15 minutes before slicing.