Instructions

Melt the butter and oil in a large saucepan over medium heat. Incorporate herbs and garlic and simmer for 15 minutes. Strain and set aside. Save garlic and herbs. Tie legs and wings with cotton string to keep them in place next to the body. Place the strained garlic and herbs under the skin of the turkey. Use a marinade injecting syringe or turkey baster with an injector tip to inject the all herbed butter-oil mixture into the legs, back, wings, thighs and breasts. Rub the cajun mixture inside and outside of the turkey
When it’s time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside. Heat the oil to 365º F.
When the oil has come to temperature, lower the turkey breast side up into the hot oil and fry for 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180º F. Remove from oil and drain on paper towels. Allow to rest on a serving platter for about 20 minutes before carving.

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