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|757 servings per container|
|Serving Size: 1 Tbsp (15 mL)|
|Calories from Fat||130|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||14 g (22%)|
|Saturated Fat||2 g (10%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||0 mg (0%)|
|Total Carbohydrate||0 g (0%)|
|Dietary Fiber||0 g (0%)|
For all frying needs. All purpose frying oil. A naturally cholesterol free food. No additives. 0 grams trans fat per serving. Great for frying turkey, seafood, chicken, vegetables and more. Ideal for all your deep frying and stir-frying needs! Try these other Cajun Injector products for all your frying needs: Cajun Injector electric fryer, gas fryer, frying kit, fry mixes and Batter Pro. Our entire line of Cajun Injector products is available online at: www.cajuninjector.com. Reusable. Can be reused multiple times for economy. For a tender, juicy and buttery flavored turkey, inject your turkey with Cajun Injector Creole Butter Recipe injectable marinade.
Corn or Soybean and Peanut Oil.
Cooking with oil or grease: Do not overfill the cooking pot with oil/grease or water. Follow instructions on side panels for establishing proper oil/grease or water levels. Do not allow the oil to exceed 400 degrees F (200 degrees C); if this happens; turn off the regulator control knob until temperature drops to 350 degrees F (177 degrees C) then relight the burner regulating the flame to maintain temperature. Do not leave appliance unattended while heating oil/grease or water. While in use, do not allow adults, children or pets near a gas appliance. High temperatures will remain long after appliance is turned off. Allow cooling below 115 degrees F (45 degrees C) before cleaning and storing. Unthawed or wet foods may cause oil or grease to overflow and splatter. Always completely thaw and towel dry all foods before frying. If ice is present on the food, the thawing process is not complete and may cause liquid to boil over and splatter; possibly causing a fire or injury. Use caution when placing food in the cooking vessel while the appliance is in operation. Carefully, watch for splashing or overflow of hot oil during emersion of product to be fried when placing in the gas fryer. Always wear suitable protective gloves when working with hot oil/grease or water. When cooking with oil/grease, have an inspected ready-to-use fire extinguisher easily accessible. If a grease or oil fire occurs: In the event of an oil/grease fire, do not attempt to extinguish with water. A type BC or ABC dry chemical fire extinguisher may in some cases contain the fire. If possible and safe: 1. Turn off gas supply. 2. Wearing protective gloves, cover the pot with a lid. If a fire occurs (outside the pot) follow these steps. 1. Call the fire department if property damage or injury is possible. 2. Attempt to extinguish using chemical fire extinguisher as specified above and only if it is safe to do so. 3. Turn off the gas supply only if it is safe to do so. In the event of rain, snow, hail, sleet or other form of precipitation while cooking with oil, cover the cooking vessel & immediately turn off the burner(s) and gas supply. Do not move cooker stand or pot while hot.
Inject turkey with the original Cajun Injector creole butter injectable marinade before frying. In 45 minutes or less, enjoy a great tasting turkey. 3 gallons is the recommended amount of frying oil for a 28-30 quart fryer. 3-1/2 minutes per pound is the approximate cook time! To deep fry a turkey. Step 1. Determine the required amount of oil by placing the turkey in cooking pot and filling with water until the turkey is covered. Remove turkey from pot and note water level. The amount of water used corresponds to the amount of oil needed. Water must be removed before adding oil. Step 2. Allow turkey to thaw completely. Clean and thoroughly dry turkey inside and out. Make sure opening around neck is clear. Step 3. Inject Cajun Injector marinade into the breast and legs, spacing injections about an inch apart. The breast will puff up. Step 4. Allow oil to reach a cooking temperature of 350 degrees F (180 degrees C). If using a gas fryer, shut the gas off temporarily. Place the turkey upside down in the fry basket (or on the cooking prong) so that the legs are at the top. Use oven mitt and basket lifter to lower the turkey into the oil. After the turkey is in the pot, relight the burner if using a gas fryer. Step 5. Once you put the turkey in the oil cook the turkey for 3-1/2 minutes per pound. Turkey should be golden brown. Turn unit off before removing the turkey from oil. Check the internal temperature with a meat thermometer in the meaty areas near the thigh joint, the temperature should be at least 180 degrees F (82 degrees C). Allow to drain on absorbent paper. Step 6. When oil is completely cooled to room temperature, drain or pour into a container. At this time you can filter the oil (filters sold separately). Peanut oil can be re-used multiple times for economy.
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