Ingrédients pour Deep Fried Turkey Injection Butter Creole
- Kosher Salt
- 1 teaspoon garlic powder
- White Pepper
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon onion powder
- 1 cup (2 sticks) unsalted butter
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Comment préparer Deep Fried Turkey Injection Butter Creole
- Gently melt 1 cup (2 sticks) of unsalted butter in a medium saucepan over low heat. Avoid browning.
- Add 2 tablespoons Cajun seasoning, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper (or more, to taste), and 1/4 cup chopped fresh parsley. Whisk until well combined.
- Using a meat injector, carefully inject the Creole butter mixture into the turkey breast, thighs, and legs. Ensure even distribution. Allow the turkey to sit, injected, for at least 1 hour, or preferably 2-4 hours in the refrigerator.
- For easy cleanup during outdoor cooking or camping, inject the turkey inside a large zip-top bag to contain any excess butter.
- Deep fry the turkey according to your preferred method and equipment. Ensure the internal temperature reaches 165°F (74°C) before serving.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
0g
Fat
58g
Carbs
0g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Sauces Main Dish Condiments Etc Poultry American Southern United States Easy Holiday Event Herb And Spice Mixes Turkey Deep Fry Creole Dietary Spicy Thanksgiving Low Carb Cooking Mixes Savory Sauces Low In Something Meat Taste Mood Technique
