Southern Fried Cajun Turkey

Heat the butter in a substantial cooking vessel over a moderate heat setting. Introduce beer, onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, and cayenne pepper into the mixture. Combine ingredients until a harmonious blend is achieved.

Utilize a specialized syringe or a kitchen tool designed for injecting liquids into food to inject the marinade into the turkey, ensuring all parts are adequately coated. Place the turkey in a large plastic bag and allow it to marinate in the refrigerator for an extended period, ranging from 8 hours to overnight.

When it's time to cook, remove the turkey from its bag and position it into a cooking container. Determine the amount of oil required by submerging the turkey in the fryer and filling it with sufficient oil to cover its entire surface. Set the turkey aside.

Heat the oil to 365 degrees F (185 degrees C). Reintroduce the turkey into its cooking container and carefully lower it slowly into the hot oil using a specialized device designed for deep-frying turkeys. Ensure the turkey is completely submerged in hot oil.

Cook the turkey for 36 minutes or 3 minutes per pound of turkey. Verify that an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C).

Turn off the heat source and slowly withdraw the turkey from the oil, allowing excess oil to drain out of its cavity. Allow the turkey to rest on a serving platter for 20 minutes before carving.