Cajun Fried Turkey Injection recipe anyone?

For years I have always just used Tony Chacheres.Maybe 2 palm fulls and water at 3/4 full as it starts boiling add 2 tbspns butter.Stir and let coll down off the stove.I rub the seasoning all over(just the seasoning)the bird and inside the cavity and wrap in plastic wrap to sit in the fridge overnite.Next day set it out and as it starts to sweat a little sprinkle on more seasoning and inject the liquid.Should turn out very moist and tasty.Oh,and I use a big pot with a seafood basket to cook mine in.Safer than a turkey stand!Rock your grease temp up to 370-75 degrees before lowering turkey into grease.The grease will lower in temp some so be ready to turn up the heat and keep it at 350 degrees.Slowly lower it and watch the time.I go 3 minutes cooking per pound of turkey(save youre weight tag).Enjoy!

You know, some of us believe that the CS Chicken Rub is a pretty good version of Tony's.

Don't know that, but many have compaired them.

Tony's is very salty!!

I use it but am careful on what and how much!!

I went with the original plan using a 13.6# turkey injected the night before. Fried at 350 for a total of 48 minutes. At 44 minutes the thick end of the breast was reading 138. Four minutes later it was 172.

The bird was tasty but a little dry..and not all that tender. The bird was a local chain private label turkey. Maybe it had been sitting in the freezer too long?

My thought is to brine it next time using a sugar free brine. The last time I fried a turkey I brined with a recipe that had some sugar in it. The bird came out black as coal...tasted great though.