Deep Fried Turkey is a Cajun dish, invented in Louisiana and
popularized by Paul Prudhomme and later by Justin Wilson.

Italian seasoning has no place in it - you need to use Cajun seasonings.

It's not "brine", it's not "marinade", it's a vegetable-based injection
sauce that's thick yet just thin enough to inject into the bird easily.
A bird deep fried without the injection (like Justin Wilson made)
doesn't compare to an injected bird - the difference is like
night and day, with the injected bird being far superior.

Paul Prudhomme published a 4-page procedure and recipe in his
"Prudhomme Family Cookbook" complete with a recipe for the injection
sauce. It contains things like onions, celery, peppers, Worcestershire,
and lots of garlic. It doesn't taste anything like an Italian seasoning.

I just can't believe the huge amount of misinformation perpetuating
this thread!

Paul specifies a fresh turkey, but I've prepared it with both fresh
and frozen and it doesn't seem to make enough difference
to really matter. The bird should be injected the day prior to frying.

Yum!



: I got me an eight gallon pot with a propane burner stand and I am
: planning to fry turkeys. Does anyone have experience making the
: marinade you're supposed to inject into the turkey before frying?

: I Googled up several recipes for Italian dressing based marinades.
: Going from the store freezer into my refrigerator how long will it
: take for the bird to soften up to the point where I can inject
: marinade into the fleshy parts? How long should I let the marinade
: "work" before I fire up the peanut oil and prepare for frying? Has
: anyone in the group had personal experience frying a turkey?

: Regards,
: Bill