Deep-Fried Turkey Marinade

A better name for this recipe might be "Dirty Bird". This sounded ugly and when cooked looked even uglier... but my-oh-my what a fantastic turkey! I like spicy food but thought others might not go for it so I figured I'd cut down on the pepper but as I started making the marinade I decided to go for. I'm glad I did! There was nothing spicy about it! Everyone loved it. The Creole seasoning gave it a blackened look as you might expect so don't be too alarmed when you see how burnt it looks! When you begin carving this turkey the first thing you'll notice is how amazingly juicy it is. Be sure to take advantage of the carver's privilege and try a piece before serving it... better yet make two birds and hold one back for later! BTW, this recipe makes enough for two to three 12 lb turkeys. A couple suggestions: Be sure to dry your turkey after cleaning it and before putting on the marinade or you may be wearing the hot oil when you drop the bird in the fryer. Get messy when you put the marinade on. It is the consistency of wet coffee grounds so get your hands in it and spread it over the turkey as evenly as you can, starting with the back. I made several slits in the skin covering the breast and pushed some under the skin as well. Cover the bird with plastic wrap and let is marinade in the fridge over night... 8 hours is a minimum.

Tried it, loved it, good instructions made it easy. I'm making this for Turkey Day!