Yield: 12 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: Cajun   Meal Type: Main Course, Entrée   Occasion: Thanksgiving   Preparation Method: Deep Fry   Product Type: Whole

Cajun Turkey Seasoning Mix

1/2 Cup kosher salt

1/2 Cup garlic pepper

1/2 Cup ground white pepper

2 Teaspoons cayenne pepper

1 Teaspoon onion powder

Combine kosher salt, peppers and onion powder in one bowl. Cover and hold for service.

Turkey - Pre-Prep

1 10-12 Pound WHOLE TURKEY, fresh or thawed, non-self basting

Important beginning note: To identify the correct amount of oil to use in the commercial fryer, place the turkey in the fryer before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Drain and dry the fryer thoroughly before placing the oil in the fryer. Remove the neck and giblets from the cavity. Wash the turkey well with cold water. Drain and completely pat dry both the inside and outside of the turkey with paper towels. Cut off the wing tips and tail so they do not get caught in the fryer basket. Place turkey in a large pan and rub the inside and outside of the turkey with 1/2 of the Cajun Turkey Seasoning Mix. Do not truss or tie legs together. Cover the pan and refrigerate turkey overnight.

Liquid Marinade

1 Pound unsalted butter

3 Tablespoons salt

3 Tablespoons ground black pepper

1 Tablespoon ground white pepper

2 Tablespoons cayenne pepper

Over very low heat, melt butter and stir in salt, black pepper, white pepper and cayenne pepper in a small saucepan. Stir until well blended. Allow mixture to cool to about 100 degrees F. Spoon or pour into injector needle and inject the turkey, covering all the thick areas such as the breast and legs.

Frying Turkey

As needed peanut oil

Add oil to the fryer with a basket or rack. Heat the oil on medium-high setting until it reaches 365 degrees F - about 20-40 minutes. Place the turkey, neck down, in a basket or on a rack. When the oil temperature registers 365 degrees F on the deep-fry thermometer, carefully lower the turkey into the oil. The oil level will rise from the frothing caused by the moisture from the turkey but will settle in about one minute. Check the oil temperature immediately and increase the flame to maintain the oil at 365 degrees F. Cook the whole turkey about 3-4 minutes per pound. Monitor and regulate the heat at all times. When a food thermometer registers 170 degrees F in the turkey breast or 180 degrees F in the thigh, remove the turkey from the oil and let it drain for a few minutes. (Let the oil cool completely before storing or disposing it.) Remove turkey from the rack and place on a serving platter. Immediately sprinkle turkey with the remainding Cajun Turkey Seasoning Mix. Allow the turkey to sit for 20 minutes before carving.

Recipe Source: Recipe provided by Popeyes Executive Chef Billy Jacob.

Nutrition Facts Calories 720   Calories from Fat 440 % Daily Value* Total Fat 49g 75% Saturated Fat 18g 90% Cholesterol 225mg 75% Sodium 3230mg 135% Total Carbohydrate 3g 1% Dietary Fiber 1g 4% Sugars 0g   Protein 64g   Vitamin A 15% Vitamin C 2% Calcium 8% Iron 25% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4