Reviewer:

Reviewed: May 24, 2010

wow! followed the recipe, but didn't own a deep frier. Marinated a 12 lb bird for 48 hrs. After 48 hrs scraped most of the paste off the bird put about 1/4 cup in the cavity and smeared it around. baked at 425 for 30 mins, then turned the oven to 250 and 20 mins per lb of turkey The skin was too hot to eat but the sauce in the pan with the meat dipped in it WOW!!!

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Reviewer:

breich1023

Reviewed: Apr. 12, 2010

This is the only Marinade I make for my Deep Fried Turkey but there is one thing I added which does sound strange but its still good is a can of beer :) KUDOS FOR THIS RECIPE!!

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Reviewer:

MARYB325

Reviewed: Jan. 17, 2010

Our first attempt at deep frying a turkey and it was AWESOME. Better than we ever expected. Very good! Looks like it's burnt but somehow it's not. But it is very moist. We ate the whole turkey in a day and plan to make many, many more.

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Reviewer:

Rick&Bethany

Reviewed: Dec. 30, 2009

WOW!!! I injected the bird then rubbed it down the night before Thanksgiving. Best turkey ever! Thank you

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Reviewer:

dpetlove

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: North Pole, Alaska, USA

Reviewed: Dec. 28, 2009

I just tried this recipe for Christmas dinner with the family and they left with the recipe so they can have it again! I tried another injected marinade and it can't hold a candle to this. And for the crispy skin lovers....don't be put of by the "burnt" look, my husband put some of the skin on the serving platter and nothing came back to the kitchen! Great recipe!!

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Reviewer:

cherie

Reviewed: Dec. 6, 2009

My search for the perfect, easy marinade for deep fried turkey has ended. Thank you! I used this marinade for Thanksgiving with my family and everyone loved it, even my mother who thinks that white bread is spicy. The bird was not spicy, just extremely flavorful. I will admit that I was pretty nervous in regards to the amount of pepper and the bird coming out black. It was worth the intial worry and this will be the recipe I continue to use.

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Reviewer:

emily

Reviewed: Dec. 4, 2009

Amazing! I picked this recipe up in a hurry for my company holiday party. Most people have had fried trukey but not a "cajun" fried turkey. This was a hit and looked like pirhanna had attacked it within 20 minutes of carving the first bit off. Excellent recipe. I used a 15 pound bird at 350 and everything came out beautiful.

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Reviewer:

AgentOrange

Cooking Level: Intermediate

Reviewed: Nov. 30, 2009

I followed the recipe exactly. It was so good I've been requested to make the same turkey for Christmas! Christmas turkey- hahaha. The turkey was spicy if you got some of the rub, but you could "mix" in as much spice as you wanted bc the rub was on the skin! A 13lb bird took me 55 mins at 325*. A+

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Reviewer:

Drew V

Cooking Level: Intermediate

Living In: Quitman, Arkansas, USA

Reviewed: Nov. 28, 2009

First time frying a turkey; great recipe, family loved it, pepper was NOT overpowering, used Kraft Tuscan house italian and opted for minced garlic and freshly ground pepper (that took a long time). Can only say this is definetly one of the best fried turkey recipes I've tasted.

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